Savory Vegetable Cakes

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 104.6
  • Total Fat: 4.0 g
  • Cholesterol: 38.2 mg
  • Sodium: 272.5 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Savory Vegetable Cakes calories by ingredient


Introduction

These are my go-to for a savory breakfast pancake. I like mine to be fairly chunky, heavy on the veggie-to-batter ratio, but you can use less veggies or more batter to make something closer to a regular pancake. These are my go-to for a savory breakfast pancake. I like mine to be fairly chunky, heavy on the veggie-to-batter ratio, but you can use less veggies or more batter to make something closer to a regular pancake.
Number of Servings: 5

Ingredients

    1/2 c. King Arthur Flour Unbleached All-Purpose Flour

    1/2 t. baking powder

    1/2 t. Salt

    1/4 t. black pepper

    1 large egg

    1/4 c. Milk (I used 2%)

    1 c. shredded carrots

    1/2 c. shredded zucchini

    1/4 c. scallions, sliced thinly

    .25 c. grated cauliflower

    1 T. olive oil

Directions

Preheat nonstick griddle to 325F. Mix dry ingredients in one bowl. In separate bowl, mix wet ingredients and veggies, making sure veggies are completely coated. Add dry ingredients to wet, incorporating completely. Spoon mixture onto hot griddle, flattening slightly if needed. Let cook until golden brown, then flip to cook other side.

Serving Size: Makes about 5 4" pancakes

Number of Servings: 5

Recipe submitted by SparkPeople user AKYOGALOVER.