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    You are in: Home / Recipes / Veggie Pancakes Recipe
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    Veggie Pancakes

    Veggie Pancakes. Photo by Katanashrp

    1/1 Photo of Veggie Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Baking*Belle's Note:

    Yum, yum, yum! That's all I can say about these delectable mini-cakes. Kids will love them, especially little ones. you can make them bite sized if you'd like, they're easier to dip that way. They are very healthy, a good frying-free alternative to some pan fried cakes.

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    Serves: 1



    Units: US | Metric


    1. 1
      Combine the zucchini, carrot, and eggs in a medium bowl. Add in the salt and pepper.
    2. 2
      Spoon the mixture into four inch diameter cakes on a frying pan over high heat. Press down on the cakes with a spatula, like you would do with potato pancakes. When the egg becomes opaque, flip them over. The bottoms should be slightly toasted or browned.
    3. 3
      When both sides are done, scoop the pancakes off with a spatula onto a plate. Heat up the marinara sauce in a microwave until warm, and serve as a dipping sauce. This is perfect for picky eaters or veggie dodgers, because it will show them just how yummy their least favorite foods (e.g, carrots, zucchini, eggs) can be, prepared the right way!

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    Ratings & Reviews:

    • on February 06, 2006


      Yummy. I added some shallot and garlic since I had some already chopped up. I also had a small yellow squash that I added. This is also a very colorful dish. Five stars all the way.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Veggie Pancakes

    Serving Size: 1 (403 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 250.6
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 2.6 g
    Cholesterol 188.5 mg
    Sodium 1869.6 mg
    Total Carbohydrate 29.0 g
    Dietary Fiber 6.6 g
    Sugars 17.9 g
    Protein 14.3 g

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