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Green Veggie Pancakes
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Servings:
4
servings
Author:
Catherine McCord
Prep Time
2
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
10
minutes
minutes
Ingredients
1x
2x
3x
▢
1
cup
zucchini, broccoli, and/or cauliflower
▢
1/4
cup
flour
▢
1/2
teaspoon
kosher salt
▢
1
large egg
▢
1
teaspoon
dried basil
▢
1/4
teaspoon
garlic powder
▢
vegetable or canola oil
Instructions
Place the vegetables in a food processor and pulse to chop fine.
Add the chopped vegetables into a bowl along with the flour, salt, egg, basil and garlic powder. Mix to combine.
Heat oil in a skillet over medium heat and place 1 tbsp of the batter into the pan for each pancake.
Cook for 1-2 minutes on each side.
Serve with marinara sauce or dip of your choice.
Video
Nutrition
Calories:
51
kcal
|
Carbohydrates:
7
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
0.4
g
|
Trans Fat:
0.01
g
|
Cholesterol:
41
mg
|
Sodium:
309
mg
|
Potassium:
113
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
123
IU
|
Vitamin C:
6
mg
|
Calcium:
18
mg
|
Iron:
1
mg
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