Food Friday: Vegetable Pancakes
When I made these this morning, I said to my husband, "I could eat these everyday for the rest of my life!!" OK, maybe a slight exaggeration but that's how good they were. What I love about this recipe is you can use almost any vegetables!! So if you have some vegetables in your fridge that you need to use, here is your recipe!!
The other great thing about this recipe is it's awesome for breakfast. Can be served with a slice of turkey on top for lunch or as a side dish for dinner!!
4 Cups of grated Vegetables
1 Tblsp Olive Oil
8 Thick Slices of Tomatoes
(Salt and pepper to taste)
Grate raw vegetables. I have used zucchini, carrots, onions, broccoli, cauliflower, celery, spaghetti squash (I cooked this first by slicing it in half and placing it cut side down on a baking sheet in a preheated oven to 375° and cooked it for 40 minutes or until soft to the touch). Add eggs to grated vegetables. Stir well and add salt and pepper to taste. Put oil in a pan and place pan over med. heat. Once pan is hot spoon mixture into pan.
Slice tomatoes and put in pan. Flip vegetable pancakes when browned (about 2 min). Flip tomatoes. Cook on other side until browned, about 2 minutes. Top with grilled tomato and serve.
Serves 4: Makes about eight 4" pancakes.