
© Ben Fink

Mini veggie pancakes
Pancakes for dinner! Jazz up meatloaf, chicken breasts or baked fish with this fun side dish that kids will love.
1 large egg white
1 small sweet potato (about 6 oz. / 180 g), peeled and shredded
1 small zucchini (about 4 oz. / 125 g), shredded
1 tbsp. (15 ml) all-purpose flour
½ tsp. (2.5 ml) dried oregano, crumbled
¼ tsp. (1.25 ml) garlic powder
¼ tsp. (1.25 ml) onion powder
1/8 tsp. (0.5 ml) salt
pinch of pepper
1½ tsp. (7.5 ml) olive oil
cooking spray
½ c. (125 ml) fat-free sour cream
In a large bowl, lightly beat the egg white.
Stir in the sweet potato, zucchini, flour, oregano, garlic and onion powder, salt and pepper.
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Press some of the sweet potato mixture into a ¼-cup (60-ml) measuring cup. Invert in the skillet. Remove the cup and, using a spoon, lightly press the mixture to form a pancake. Repeat to make 7 more pancakes.
Remove the skillet from the stovetop. Lightly spray the pancake tops with cooking spray. Return to the heat and cook for 3 to 4 minutes on each side, or until browned. Transfer to a plate.
Serve each pancake with a dollop of sour cream. Serves 4 (2 pancakes and 2 tablespoons/30 ml sour cream per serving).
Variation: Try 1 small yellow summer squash (about 4 ounces/125 g), shredded, and 1 large carrot (about 3 ounces/90 g), shredded, instead of the sweet potato and zucchini.
With either combo, you can omit the oregano and garlic powder and top each pancake with a dollop of unsweetened applesauce instead of sour cream.
This article was accurate when it was published. Please confirm rates and details directly with the companies in question.
Comments
Post a comment