Vegetable Pancakes

Description

Chances are you’ve had blueberry or chocolate chip pancakes. Ever tried vegetable pancakes? Enjoy a healthy take on this breakfast staple.

1 1⁄2 pounds vegetables, grated (peeled first, if necessary)

1⁄2 small onion, grated

1 egg or 2 egg whites, lightly beaten

1⁄4 cup flour, more or less

Salt and freshly ground black pepper

Olive oil, vegetable oil or butter for greasing the pan

Heat the oven to 275 degrees F.
Grate the vegetables by hand or with the grating disk of a food processor. Wrap the grated vegetables in paper towels or a clean dish towel and squeeze out excess moisture.
Mix together the vegetables, onion, egg and flour. (Add a little more flour if the mixture isn’t holding together.) Sprinkle with salt and pepper.
Put a little butter or oil in a large skillet or griddle over medium-high heat. When the butter is melted or the oil is hot, drop in the batter by spoonfuls, using a fork to spread the vegetables into an even layer; press down a bit. Cook, turning once, until nicely browned on both sides, about 5 minutes.
Transfer finished pancakes to the oven until all are done. Serve hot or at room temperature.