Veggie Pancakes

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 117.0
  • Total Fat: 0.6 g
  • Cholesterol: 0.8 mg
  • Sodium: 162.7 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 11.6 g

View full nutritional breakdown of Veggie Pancakes calories by ingredient
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A quick and easy snack I whipped up when I was craving scallion pancakes! A quick and easy snack I whipped up when I was craving scallion pancakes!
Number of Servings: 1


    2 tbsp Whole Wheat Flour
    1/3 cup Eggbeaters
    2 oz Chopped Veggies (any kind, I use Trader Joe's Stir Fry Veggies)
    Salt, pepper, garlic, chives, whatever spices you want!


Make sure veggies are chopped up very small so they evenly distribute themselves through the batter.
Mix all ingredients together with a whisk. You should have a slightly thin batter (the vegetables will make it thicker depending on how much you use)

Heat a small skillet on the stove and coat with non-stick spray. When it is very hot, pour batter in and make sure to spread it out as thin as you can.

Cook for about a minute on each side, longer if you think it is not done. I like it crispy so I tend to err on the side of longer cooking. It also will take longer in a non-stick pan vs. a metal surface.

Flip out on a plate and cut into wedges! I like them plain or with soy sauce!

Makes one large pancake!

Number of Servings: 1

Recipe submitted by SparkPeople user MADEYEJUDI.

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