Over the Rainbow Veggie Pancakes
Courtesy of epicurious 6 Servings • 10 Min. Prep Time • 6 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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
Nutrition:
Calories: 135; Total Fat: 10g; Total Carbs: 9g; Protein: 3g;