Veggie Pancakes Recipe

Name: Veggie Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ¼ teaspoon pepper; ¼ cup Egg Beaters egg substitute; ¼ cup milk; 1 cup yellow squash, grated; 1 cup zucchini, grated; 2 green onions, sliced; cooking spray

Servings: persons

½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon pepper
¼ cup Egg Beaters egg substitute
¼ cup milk
1 cup yellow squash, grated
1 cup zucchini, grated
2 green onions, sliced
cooking spray

1
In a mixing bowl, stir together the flour, baking powder, salt and pepper.
2
In another bowl, beat together the egg, milk, squash, zucchini and onions.
3
Add this to the dry ingredients and stir until combined.
4
Spray large non-stick skillet with cooking spray, warm to medium heat.
5
Pour the batter by tablespoons into the pan, making a few pancakes at a time.
6
Cook about 2 minutes on each side and golden brown.
7
Serve pancakes at once.

116

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: ½ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon pepper, 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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