Breakfast > Vegetarian > Zucchini, Carrot & Potato Pancakes >
Zucchini, Carrot & Potato Pancakes
2 C zucchini, grated
2 C carrots, peeled & grated
1 C potato, peeled & grated
1/2 C onion, chopped
1/2 C egg substitute
2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/3 C flour
1 TBS unsalted butter (more or less as needed)
Butter-flavored cooking spray
Toss the grated zucchini, carrots, potato and onion in a bowl. Mix in egg substitute, garlic, salt, pepper and flour. Let stand for twenty minutes. Heat one teaspoon of butter on a large non-stick frying pan over medium heat; also coat with butter-flavored non-stick cooking spray. Spoon pancake mixture into pan, using 2 or 3 tablespoons of batter per pancake. Cook, turning once, until the pancakes are firm and beginning to turn golden in color. Repeat with remaining batter, adding butter to the pan as needed. Serves eight.
Recipe featured in Food Fare's Community Garden Cookbook.
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