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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 84.5
  • Total Fat: 4.1 g
  • Cholesterol: 21.4 mg
  • Sodium: 108.4 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.1 g

View full nutritional breakdown of Veggie Pancakes calories by ingredient
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Veggie Pancakes

Submitted by: SUPERCRAFTY

Introduction

This is based on Food Network's recipe by Paula Deen. It's actually not that bad health-wise :) This is based on Food Network's recipe by Paula Deen. It's actually not that bad health-wise :)
Number of Servings: 8

Ingredients

    1/2 cup all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 egg
    1/4 cup milk
    1 cup grated carrots
    1 cup grated zucchini
    1/2 cup chopped onions
    2 tablespoons olive oil, reserved 1 tsp at a time for frying.

Tips

These freeze really well if you want to make a huge batch. I store them on waxed paper layers, then the whole thing wrapped in foil. Do not thaw prior to baking. Bake at 450 degrees for about 10 minutes to heat through.


Directions

Mix all ingredients together, except olive oil, in a large bowl.
Heat up frying pan with 1 tsp oil.
Scoop batter to make 3 pancakes at a time, turning after a few minutes until browned on both sides and cooked all the way through.
Once cooked, remove and drain on paper towels.
Repeat until you're out of batter!

Serving Size: Makes 8 pancakes

Number of Servings: 8

Recipe submitted by SparkPeople user SUPERCRAFTY.






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