Veggie Pancakes

From 100 Days of Real Food

These were yummy! Tyler ate 3 and Mark had just as many and probably would have had more, but they were all gone. I made them as a side when we were having pancakes for dinner. (I needed to add something of nutritional value). It probably made about 8 pancakes. 

Ingredients

• 2 cups shredded veggies (I like to use a mix including things like sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand)
• 2 eggs
• 1 tablespoon whole-wheat flour
• ¼ teaspoon salt
• Olive oil for cooking
• I added some salt, pepper, onion powder, and garlic powder to give it some flavor.

Directions

1. Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
2. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
3. Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.
4. Transfer cooked pancakes to a plate lined with paper towels.