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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My version of Paula Deen's vegetable pancakes. A tasty side dish that was quickly gobbled up by my cousins two very young children. Ingredients:
1/2 cup all-purpose flour |
1/2 teaspoon baking powder |
1/4-1/2 teaspoon salt, depending on taste |
1/4 teaspoon pepper |
1/4 cup egg beaters egg substitute |
1/4 cup 1% low-fat milk |
1 cup carrot, grated |
1 cup zucchini, grated |
2 green onions, sliced |
cooking spray |
Directions:
1. In a mixing bowl, stir together the flour, baking powder, salt, and pepper.
2. In another bowl, beat together the eggbeaters, milk, carrot, zucchini, and green onion; add to the dry ingredients and stir until combined.
3. Spray a large skillet with cooking spray and warm over medium heat.
4. Pour the batter by tablespoons into the pan, making a few pancakes at a time.
5. Cook about 2 minutes on each side and golden brown.
6. Respray pan with cooking spray as needed.
7. Serve pancakes at once.
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