Potato & Vegetable Pancakes
Prepared pancakes can be transferred to zip-top freezer bags and frozen for up to 1 month.
- Prep time: 5 min
- Makes: 6 servings
- Cook time: 16 min
PER SERVING 2 pancakes
- Saturated Fat.1 g
- Fat.6 g
- Carbohydrates.34 g
- Fibre.3 g
- Protein.12 g
- Sodium.610 mg
|3/4 cup / 175 ml||all-purpose flour|
|1 tsp / 5 ml||baking powder|
|3/4 tsp / 4 ml||each salt and pepper|
|2 cup / 500 g||Egg Creations Fat Free Garden Vegetable, well shaken|
|1/2 cup / 125 ml||2 % milk|
|1 package / 60||breakfast potatoes, diced vegetable hashbrowns|
|1/3 cup / 75 ml||finely chopped green onion|
Stir the flour with the baking powder, salt and pepper; whisk in eggs and milk until smooth. Stir in the hashbrowns and green onion until evenly distributed.
Set a large, nonstick skillet over medium heat; lightly coat with nonstick cooking spray. Drop the batter by scant 1/2 cup (125 mL) measures into the skillet. Cook, in batches, for 5 minutes or until set on the bottom and bubbles appear on top. Flip and cook for an additional 4 to 5 minutes or until golden; hold in a warm oven until ready to serve.
Repeat with additional cooking spray and the remaining batter to make 12 pancakes.
DIP: Combine ½ cup (125 mL) light sour cream with 2 tbsp (30 mL) chopped fresh dill and 2 tsp (10 mL) Dijon mustard.
Egg Creations Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.Learn More