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Veggie Pancakes
Submitted by member Nancy Popkin. Substitute veggies with whatever you have on hand. This recipe is perfect when you don't know what to do with the odds and ends left from a week's harvest. This is also a great way to get the kids to eat the greens they aren't too sure about. This batter can also be poured into muffin cups and made into savory muffins. Ingredients:
1 kolrabi peeled
1 small summer squash
1 vidalia onion
1 bunch of asian turnips (turnips only not greens)
1 bunch tatsoi (blanched for 2 minutes in boiling water)
2 garlic scapes
1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup oat bran
1 egg
1 1/4 cups plain almond milk or milk of your choice
2 teaspoons baking powder
marinara sauce for serving
In food processor or by hand, shred first four ingredients. remove to bowl.
In food processor or by hand, chop tatsoi and garlic skapes, add to bowl.
Add next 6 ingredients and combine.
Spray a griddle or pan with non-stick spray preheat over medium flame. using an ice cream scoop, scoop and flatten batter into pan to form 3-4 inch pancakes and cook until browned, flip. Remove to platter.
Serve with heated marinara sauce.