Vegetable Pancakes Recipe - Cooking Index
1 cup | 62g / 2.2oz | All-purpose flour - plus |
2 tablespoons | 30ml | All-purpose flour |
1 teaspoon | 5ml | Double-acting baking powder |
1/2 teaspoon | 2.5ml | Slat |
2 | Eggs | |
1 | Baking potato - scrubbed and grated (large) | |
2 | Carrots - grated | |
1 | Onion - grated |
In a large bowl, combine the flour, baking powder and salt. Add the eggs and 1 cup water; stir until just blended (do not overmix). Stir in the potato, carrots and onion.
Spray a large nonstick skillet or griddle with nonstick cooking spray; heat. Pour the batter by 1/4-cup measures into the skillet. Cook just until bubbles begin to appear at the edges of the pancakes, 3 to 4 minutes; turn over and cook 2 to 3 minutes longer. Repeat with the remaining batter, making 12 pancakes.
This recipe yields 4 servings.
Per Serving: 254 Calories, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, 451 mg Sodium, 46 g Total Carbohydrate, 4 g Dietary Fiber, 9 g Protein, 114 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable.
Points Per Serving: 5.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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