Vegetable Pancakes

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 85.3
  • Total Fat: 4.6 g
  • Cholesterol: 65.4 mg
  • Sodium: 79.6 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 6.9 g

View full nutritional breakdown of Vegetable Pancakes calories by ingredient
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Introduction

Pancakes loaded with yummy fresh vegetables. Switch the vegetables around as you please! Pancakes loaded with yummy fresh vegetables. Switch the vegetables around as you please!
Number of Servings: 15

Ingredients

    Egg, fresh, 12 large
    White Flour, 3 tbsp
    Broccoli, fresh, 1 cup
    onion raw, 1 cup
    Fresh Zucchini small (4.2 oz), 1 serving
    yellow squash, 4 oz
    Red sweet pepper, 1 cup
    Bean Sprouts, 1 cup
    Baby Carrots - 3 oz. - (7) 7 Carrots, .5 serving
    Oil, olive oil - lighter flavor - 1 T, 3 tbsp
    Season to taste

Directions

Mix eggs and flour, salt & pepper or other seasoning to taste. Add finely chopped vegetables and fry about 1/3 c per pancake in a little olive oil. Makes 15 pancakes loaded with vegetables.

Serving Size: Makes 15 5" pancakes,

Number of Servings: 15

Recipe submitted by SparkPeople user DBURKI.

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