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Main Dish

Veggie Pancakes

30 MINUTES OR LESSA complete meal-in-one, these pancakes partner well with a tossed salad and a simple fruit dessert. If you want a sweet, dessert-like dish, use maple syrup, honey or even a fruit butter such as apple butter.

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30 MINUTES OR LESSA complete meal-in-one, these pancakes partner well with a tossed salad and a simple fruit dessert. If you want a sweet, dessert-like dish, use maple syrup, honey or even a fruit butter such as apple butter.

Servings
4

Ingredients

  • 1 cup buttermilk
  • 2 large eggs
  • 1 Tbs. olive oil, plus extra for frying
  • 1/2 cup nonfat cottage cheese
  • 1 cup all-purpose flour
  • 1 cup shredded sweet potato
  • 1 cup shredded onion
  • 1/4 cup minced parsley
  • 2 cups applesauce

Preparation

Combine buttermilk, eggs and oil in mixing bowl and beat. Stir in cottage cheese and flour, mixing together well. Stir in vegetables, parsley, salt and pepper; mix well.

Heat about 2 tablespoons oil in large skillet over medium heat. Using 1/4 cup measure, spoon batter into skillet, making 2 cakes at a time. Cook cakes on one side until golden, then flip to cook underside. Add more oil as needed.

When both sides are golden, remove cakes to dish lined with paper towels. Repeat with remaining batter until used up. Serve pancakes and pass with applesauce.

Wine Suggestions

These savory pancakes would make a nice addition to any brunch buffet, in which case you should consider a not-too-dry sparkling wine. If an onion or mushroom topping is added, try Bonterra Vineyard’s Organically Grown North Coast Chardonnay.

Nutrition Information

  • Calories 440
  • Carbohydrate Content 66 g
  • Cholesterol Content 110 mg
  • Fat Content 14 g
  • Fiber Content 4 g
  • Protein Content 13 g
  • Saturated Fat Content 2 g
  • Sodium Content 230 mg
  • Sugar Content 0 g