Veggie Pancakes Recipe

Name: Veggie Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buttermilk; 2 large eggs; 1 Tbs. olive oil, plus extra for frying; 1/2 cup nonfat cottage cheese; 1 cup all-purpose flour; 1 cup shredded sweet potato; 1 cup shredded onion; 1/4 cup minced parsley; Salt and freshly ground black pepper to taste; 2 cups applesauce

Servings: persons

1 cup buttermilk
2 large eggs
1 Tbs. olive oil, plus extra for frying
1/2 cup nonfat cottage cheese
1 cup all-purpose flour
1 cup shredded sweet potato
1 cup shredded onion
1/4 cup minced parsley
Salt and freshly ground black pepper to taste
2 cups applesauce

1
Combine buttermilk, eggs and oil in mixing bowl and beat.
2
Stir in cottage cheese and flour, mixing together well.
3
Stir in vegetables, parsley, salt and pepper; mix well.
4
Heat about 2 tablespoons oil in large skillet over medium heat.
5
Using 1/4 cup measure, spoon batter into skillet, making 2 cakes at a time.
6
Cook cakes on one side until golden, then flip to cook underside.
7
Add more oil as needed.
8
When both sides are golden, remove cakes to dish lined with paper towels.
9
Repeat with remaining batter until used up.
10
Serve pancakes and pass with applesauce.

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup buttermilk, 2 large eggs, 1 Tbs. olive oil, plus extra for frying, 1/2 cup nonfat cottage cheese, and more.

Yes, Veggie Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Veggie Pancakes

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