Veggie Pancakes Recipe

Name: Veggie Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 0.5 (16 ounce) bag frozen cauliflower; ¾ cup frozen sweet pepper; 12 onion; 2 scallions; 2 carrots; 2 teaspoons dried parsley; ½ teaspoon sea salt; 1 dash herb seasoning mix (Mrs Dash); 2 eggs; ¼ cup soymilk; ½ cup whole wheat flour; ½ teaspoon baking powder

Servings: persons

0.5 (16 ounce) bag frozen cauliflower
¾ cup frozen sweet pepper
12 onion
2 scallions
2 carrots
2 teaspoons dried parsley
½ teaspoon sea salt
1 dash herb seasoning mix (Mrs Dash)
2 eggs
¼ cup soymilk
½ cup whole wheat flour
½ teaspoon baking powder

1
Thaw frozen veggies a bit in the microwave.
2
Finely chop first 4 ingredients in food processor, then shred carrots in food processor.
3
Place veggies in large bowl.
4
Add parsley, salt, Mrs.
5
Dash, then add eggs and milk to veggie mixture.
6
Mix flour and baking powder in small bowl to combine, then add to veggie mixture.
7
Mix well to combine.
8
place small spoonful dollops on heated, oiled, non-stick frying pan -- approximately 2 -3 minutes each side.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 0.5 (16 ounce) bag frozen cauliflower, ¾ cup frozen sweet pepper, 12 onion, 2 scallions, 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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