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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These potato pancake substitutes are a great way to slip in some veggies. The nuts add a flavor not usually found in these types of pancakes. Ingredients:
3/4 cup milk |
1/2 cup grated zucchini |
1/4 grated onion |
2 tablespoons corn oil |
1 cup flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup chopped pecans or 1/2 cup other nuts |
oil, for sauteing |
Directions:
1. Combine all ingredients except sautéing oil in the order given and mix well Heat 1 T oil over medium heat in a skillet.
2. Spoon 1/4 cup of batter into skillet and cook until bottom in golden brown.
3. Flip and repeat.
4. Remove and keep warm.
5. Repeat for remaining batter, adding oil when needed.
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