Veggie Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Veggies should measure 2 1/2 - 3 cups total8-10 oz frozen cauliflower, thawed1 small japanese eggplant1 small onion1/2 portobello mushroomHerbs: Need to be fresh, any combination you like - this is what I used this time!1 Tbs Parlsey 1 tsp Lemon Thyme1/2 Tbs Garlic Chives 1/4 tsp Rosemary Batter:2 large eggs, beaten1/2 cup flour1/2 tsp kosher salt1/2 tsp fresh ground pepperSpritz of canola or olive oil
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.
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.
Nutritional Info 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
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