Total Time
20mins
Prep 10 mins
Cook 10 mins

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 Nutrition

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.
Most Helpful

5 5

These are so easy to make, and so yummy! I've made squash fritters before with cooked squash, but this is my first with grated squash. I didn't add any salt, as I am trying to reduce my sodium intake, but I encourage everyone else to do so! It needed a bit of salt. These cook up very nicely....I reduced the heat on my stove to make sure they were cooked all the way through the middle....but that is my stove. Made for Photo Tag!

5 5

What a wonderful veggie side dish! I didn't have any green onions, so grated 1/2 regular sweet onion instead. I also used a combination of carrots, zucchini and yellow squash, and used a real egg instead of Eggbeaters. I had extra and tossed them in the freezer. They should heat up well in the microwave when I need something quick to complete a meal.

5 5

These vegetable pancakes were excellent. I enjoyed the flavor and texture of this treat very much. They were quick and easy to make. The pancakes had loads of flavor and were tender, simply perfect. I fried them in chili oil and garnished them with a little sour cream, sliced green onions and freshly ground coarse sea salt. I will be enjoying these again and again. They will be going into my Favorite Cookbook for 2011. Thanks so much for sharing Deb.