Doctor's Review: Medicine on the Move

December 15, 2017

© Ben Fink

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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.

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