Over the Rainbow Veggie Pancakes

Courtesy of epicurious

Servings: 6
Prep Time: 10 Min.
Cook Time: 6 Min.

* 2/3 c. shredded carrots
* 2/3 c. chopped yellow sweet bell pepper
* 2/3 c. diced tomatoes
* 2/3 c. chopped asparagus (tough
ends removed)
* 1/4 c. whole-wheat or all-purpose
flour
* 1 egg
* 1/2 tsp. salt
* 1/2 tsp. dried basil
* 1/2 tsp. garlic powder
* pepper to taste
* 1/4 c. olive oil

1. In a large mixing bowl, combine the carrots, yellow pepper, tomatoes, and asparagus. Add flour and stir to coat vegetables. In a small bowl, beat the egg, then add to vegetables. Season with herbs, then mix thoroughly.
2. In a large skillet, warm the olive oil over medium heat. When it's hot, drop a large serving spoonful of pancake batter into pan in a circle shape. (Depending on the size of your pan, you can probably fit three pancakes at a time.) Cook for 4 minutes on medium heat, flip, and cook until golden brown on each side, about 2 minutes more. Remove from pan with a spatula and set on a plate lined with a paper towel, before serving.

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Anabel Bradley, Age 8
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com

Calories: 135;   Total Fat: 10g;   Total Carbs: 9g;   Protein: 3g;