Veggie Pancakes

  • Yield servings

Ingredients

4 cups shredded zucchini or corn kernels
3/4 cup packaged pancake mix
1/2 cup grated Gruyere cheese
1/2 cup 2% milk
1 -- egg, lightly beaten
1/2 cup chopped onion

Instructions

1. Place shredded zucchini or corn kernels in sieve to drain off excess liquid. Set aside.

2. In medium bowl, combine pancake flour, cheese, milk and egg; mix just until all ingredients are well moistened. Stir in zucchini and onion. Drop mixture by heaping tablespoonfuls onto lightly greased griddle or skillet; cook over low heat until pancakes are browned and bubbles appear on surface. Turn, brown other side. Serves 4

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