Veggie Pancakes Recipe

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Veggie Pancakes
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Ingredients:

Directions:

  1. Combine the zucchini, carrot, and eggs in a medium bowl. Add in the salt and pepper.
  2. Spoon the mixture into four inch diameter cakes on a frying pan over high heat. Press down on the cakes with a spatula, like you would do with potato pancakes. When the egg becomes opaque, flip them over. The bottoms should be slightly toasted or browned.
  3. When both sides are done, scoop the pancakes off with a spatula onto a plate. Heat up the marinara sauce in a microwave until warm, and serve as a dipping sauce. This is perfect for picky eaters or veggie dodgers, because it will show them just how yummy their least favorite foods (e.g, carrots, zucchini, eggs) can be, prepared the right way!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 35.53 Kcal (149 kJ)
Calories from fat 8.43 Kcal
% Daily Value*
Total Fat 0.94g 1%
Cholesterol 27.67mg 9%
Sodium 303.49mg 13%
Potassium 294.9mg 6%
Total Carbs 3.93g 1%
Sugars 1.7g 7%
Dietary Fiber 1.11g 4%
Protein 3.05g 6%
Vitamin C 14.4mg 24%
Vitamin A 0.1mg 3%
Iron 0.8mg 4%
Calcium 22.1mg 2%
Amount Per 100 g
Calories 43.41 Kcal (182 kJ)
Calories from fat 10.3 Kcal
% Daily Value*
Total Fat 1.14g 1%
Cholesterol 33.81mg 9%
Sodium 370.83mg 13%
Potassium 360.33mg 6%
Total Carbs 4.8g 1%
Sugars 2.08g 7%
Dietary Fiber 1.36g 4%
Protein 3.73g 6%
Vitamin C 17.5mg 24%
Vitamin A 0.1mg 3%
Iron 0.9mg 4%
Calcium 27mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

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