Veggie pancakes- Gluten Free

Veggie pancakes- Gluten Free
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Veggie pancakes- Gluten Free calories by ingredient
Submitted by:

Introduction

Gluten free Veggie Pancakes Gluten free Veggie Pancakes
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

Tips

You could use any kind of veggie for this recipe. I've used left over roasted veggies, shredded zucchini and carrot. The list is vast. Enjoy!


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.

Rate This Recipe