Vegetable Pancakes

8 20 138
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 3
Vegetable Pancakes
Health Rating

Ingredients


1/2 cup Butternut squash
1/2 cup grated Carrots
2 medium egg Egg
1 tbsp Extra virgin olive oil (for cooking)
1/4 tsp Sea salt
1/2 cup Sweet potato
1/2 cup chopped Zucchini
1 tbsp Whole wheat pastry flour

Instructions


1. Shred all of the veggies.

2. Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.

3. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.

4. Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.

5. Transfer cooked pancakes to a plate lined with paper towels.

6. Serve warm with sour cream and/or applesauce.

Nutrition Facts

Per Portion

Calories 138
Calories from fat 71
Calories from saturated fat 14.5
Total Fat 7.9 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.6 g
Cholesterol 113 mg
Sodium 265 mg
Potassium 314 mg
Total Carbohydrate 11.8 g
Dietary Fiber 2.0 g
Sugars 3.1 g
Protein 4.9 g

Dietary servings

Per Portion


Grain 0.1
Meat Alternative 0.3
Vegetables 1.2

Energy sources


Pygal34%457.4335274632667153.7191167173531351%328.124332974314265.774131366200114%341.95080012379816115.9283812687457234%51%14%CarbohydratesFatProtein

Notes:

Vegetables

provide key vitamins and minerals required for good health and maintenance of the body!

Recipe from:
Lunch
Main
Side