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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 142.8
  • Total Fat: 4.6 g
  • Cholesterol: 123.0 mg
  • Sodium: 499.2 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.8 g

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

Submitted by: CRAFTYC

Introduction

I listed this as 4 servings, but it could easily be consumed by 2 if you're hungry - and no guilt! I listed this as 4 servings, but it could easily be consumed by 2 if you're hungry - and no guilt!
Number of Servings: 4

Ingredients

    Veggies should measure 2 1/2 - 3 cups total

    8-10 oz frozen cauliflower, thawed
    1 small japanese eggplant
    1 small onion
    1/2 portobello mushroom

    Herbs: Need to be fresh, any combination you like - this is what I used this time!
    1 Tbs Parlsey
    1 tsp Lemon Thyme
    1/2 Tbs Garlic Chives
    1/4 tsp Rosemary

    Batter:
    2 large eggs, beaten
    1/2 cup flour
    1/2 tsp kosher salt
    1/2 tsp fresh ground pepper
    Spritz of canola or olive oil

Directions

Makes about 12 2 1/2" pancakes
Finely chop all veggies and herbs
Mix dry ingredients, add to veggies
Beat eggs well, add and mix well.
If you have a kitchen wand/hand blender, use it just a few times to make dice even smaller, but do not need to pulverize it all. (or maybe you'd like it better that way...)
Spritz your pan with a little oil, fry by the heaping Tbs - just like you would pancakes. If your pan is well seasoned, additional batches will not need extra oil.
Note: I did not time my prep or cook time, so those are just estimates.

Number of Servings: 4

Recipe submitted by SparkPeople user CRAFTYC.






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