CRISPY VEGETABLE PANCAKES
11
Punch up your pancakes with zucchini
and you’ll have a veggie-packed start
to your busy day.
Serves: 5
Serving Size: 1 - 2 pancakes
Prep Time: 20 minutes
Inactive: 0 minutes
Cook: 8 minutes
TOTAL: 28 minutes
Ingredients:
• 1 large egg
• 1/3 cup all-purpose flour
• 1 cup shredded uncooked zucchini (summer squash or beets)
• 1 cup shredded uncooked potatoes
• Cooking spray, butter flavor
• 1 cup fat-free sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
Instructions:
Mix egg in bowl. Add shredded vegetables, flour and salt and pepper to taste. Heat skillet and spray
with cooking spray. Spoon mixture into pan and shape after one minute if you would like. Cook at
least 4 minutes a side, or until desired crispness. Garnish with fat-free sour cream and enjoy.
Nutritional Value:
Calories: 118
Fat: 1.3 g
Cholesterol: 42 mg
Sodium: 291 mg
Carbohydrates: 20.0 g
Dietary Fiber: 1.2 g
Sugars: 4.0 g
Protein: 4.5 g
Jurgens from Store 954
in Union, NJ
118
CALORIES
per serving
per serving
Weight Watchers
3
PointsPlus
value
®