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

Nutritional Information

PER SERVING 2 pancakes

  • Calories
    .
    265
  • Saturated Fat
    .
    1 g
  • Fat
    .
    6 g
  • Carbohydrates
    .
    34 g
  • Fibre
    .
    3 g
  • Protein
    .
    12 g
  • Sodium
    .
    610 mg

Ingredients

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

Directions

  1. 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.

  2. 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.

  3. Repeat with additional cooking spray and the remaining batter to make 12 pancakes.

  4. DIP: Combine ½ cup (125 mL) light sour cream with 2 tbsp (30 mL) chopped fresh dill and 2 tsp (10 mL) Dijon mustard.

This recipe was made with:

Egg Creations Fat Free Garden Vegetable

An even more delicious way to eat your vegetables.

Learn More

Tips: Shell Eggs

For perfectly cooked whites with runny yolks, add 1 tbsp/15 ml water to the skillet and cover the pan when frying eggs.

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