Veggie pancakes- Gluten Free

Name: Veggie pancakes- Gluten Free Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Ingredients: Zucchini .25 cup sliced; *Peppers sweet red fresh .25 cup chopped; Eggplant fresh .5 cup cubes; *Pamela's Products Wheat-Free & Gluten-Free Baking & Pancake Mix .25 cup; Coconut Oil 3 1tsp; *Kirkland organic no salt seasoning 0.25 tsp; *salt - sea salt - mediterranean - kirkland - to taste

Minutes to Prepare: 5
Minutes to Cook: 10

Number of Servings: 12

Ingredients

Zucchini, .25 cup, sliced *Peppers, sweet, red, fresh, .25 cup, chopped Eggplant, fresh, .5 cup, cubes *Pamela's Products Wheat-Free & Gluten-Free Baking & Pancake Mix, .25 cup Coconut Oil, 3 1tsp *Kirkland,organic no salt seasoning, 0.25 tsp *salt - sea salt - mediterranean - kirkland - to taste

Directions

Place veggies in food processor (I use a Ninja) or chopper, and coarsely chop. Add eggs and seasoning, and pulse a few more time to blend in the eggs. Heat skillet with .5 tsp oil, and cook 4 pancakes at a time.
Enjoy!

Serving Size: makes 12 pancakes

Number of Servings: 12

Recipe submitted by SparkPeople user GORODA.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 29.1
Total Fat: 1.6 g
Cholesterol: 31.0 mg
Sodium: 78.0 mg
Total Carbs: 2.2 g
Dietary Fiber: 0.3 g
Protein: 1.4 g

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