Healthy Recipes‎ > ‎

Veggie Pancakes

posted Jun 21, 2015, 6:43 PM by Rebecca Smith
Shredded veggies are a delicious way to sneak in added nutrition

3 cups grated veggies (white potato and/or sweet potato, plus zucchini, yellow squash, and/or peeled carrots) add your favorites
3 eggs
2 tablespoons whole-wheat flour
3⁄4 teaspoon salt
Olive oil, for cooking
Sour cream, freshly grated Parmesan cheese, for serving

1. In a large bowl, mix together the grated veggies, eggs, flour, and salt until thoroughly combined.

2. Heat a thin layer of olive oil in a sauté pan over medium heat. It’s important that the heat not be too hot or too cool, because you want the pancakes to cook all the way through the middle by the time they’re brown on the outside. When the oil is hot, drop pancake-size dollops of the veggie mixture into the pan, without overcrowding. Cook for 3 to 4 minutes, or until the bottom starts to brown. Flip and cook until browned on both sides, then repeat until the batter is gone.

3. Transfer cooked pancakes to a plate lined with paper towels and keep warm by tenting with foil or placing in the oven on the lowest setting.

4. Serve warm with a topping of sour cream and Parmesan cheese