Vegetable Pancake Recipes

VEGETABLE OVEN PANCAKE

Vegetable Oven Pancake image

I clipped this recipe when I was first married, but my husband was actually first to prepare it. The puffy pancake looked beautiful and tasted even better. It wasn't until I made this dish myself the I realized how simple it really is. We like to vary the vegetables, depending on what's in season. -Mirien Church Aurora, Colorado

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 teaspoon butter
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup whole milk
1/2 teaspoon salt, divided
2 cups fresh broccoli florets
1 cup chopped green pepper
1 cup chopped tomato
1/2 cup chopped red onion
2 tablespoons water
1/8 teaspoon pepper
1-1/2 cups shredded cheddar cheese

Steps:

Place butter in a 9-in. pie plate; heat in a 450° oven until melted. Carefully tilt pan to coat bottom and sides. In a large bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14-16 minutes or until puffed around the edges and golden brown. , Meanwhile, in a large skillet, cook the broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well. Add pepper and remaining salt. , Sprinkle 1/2 cup cheese over pancake; top with vegetables and remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into four wedges; serve immediately.

Nutrition Facts : Calories 308 calories, Fat 17g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 621mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.

VEGETABLE PANCAKES

Vegetable Pancakes image

I've been making this recipe for more than 40 years. The pancakes are delicious with cheese sauce or sausage gravy. You might even get picky eaters who love pancakes to eat their veggies! -Agnes Landgraf, Hastings, Nebraska

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 medium onion, finely chopped
2 medium potatoes, peeled and shredded
3 carrots, shredded
2-1/2 cups packed fresh spinach, chopped
2 large eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon pepper

Steps:

In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables. , Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.

Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 507mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

VEGETABLE PANCAKES

Vegetable Pancakes image

Make and share this Vegetable Pancakes recipe from Food.com.

Provided by JoJoStar

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1 cup grated carrot
1 cup grated zucchini
2 green onions, sliced
2 tablespoons oil

Steps:

in a mixing bowl stir together the flour, baking powder, salt and pepper.
In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
Add this to the dry ingredients and stir until combined.
Using a large skillet, heat 1 tablespoon of oil over medium heat.
Pour the batter by tablespoons into the pan, making a few pancakes at a time.
Cook about 2 minutes on each side and golden brown.
Add the remaining oil to the pan as needed.
Serve immediately.

Nutrition Facts : Calories 83, Fat 4.5, SaturatedFat 0.8, Cholesterol 24.3, Sodium 193.7, Carbohydrate 8.8, Fiber 0.9, Sugar 1.3, Protein 2.2

PERFECT VEGETABLE PANCAKES

Perfect Vegetable Pancakes image

My version of Paula Deen's vegetable pancakes. A tasty side dish that was quickly gobbled up by my cousins two very young children.

Provided by Debbwl

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4-1/2 teaspoon salt, depending on taste
1/4 teaspoon pepper
1/4 cup Egg Beaters egg substitute
1/4 cup 1% low-fat milk
1 cup carrot, grated
1 cup zucchini, grated
2 green onions, sliced
cooking spray

Steps:

In a mixing bowl, stir together the flour, baking powder, salt, and pepper.
In another bowl, beat together the eggbeaters, milk, carrot, zucchini, and green onion; add to the dry ingredients and stir until combined.
Spray a large skillet with cooking spray and warm over medium heat.
Pour the batter by tablespoons into the pan, making a few pancakes at a time.
Cook about 2 minutes on each side and golden brown.
Respray pan with cooking spray as needed.
Serve pancakes at once.

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