Veggie pancakes- Gluten Free

Veggie pancakes- Gluten Free
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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
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Gluten free Veggie Pancakes Gluten free Veggie Pancakes
Number of Servings: 12


    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


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!


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.

Serving Size: makes 12 pancakes

Number of Servings: 12

Recipe submitted by SparkPeople user GORODA.

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