Carrot and Zucchini Pancakes

By MaryEllen

Ingredients

• 1 cup grated carrot
• 1 cup grated zucchini
• 1/4 cup chopped onion
• 1/2 teaspoon minced garlic
• 2 tablespoons dried parsley
• 1/4 cup flour
• 1/4 teaspoon fresh ground pepper
• 1/4 cup egg substitute
• cooking spray

Preparation

Step 1

1. Combine all the ingredients except the cooking spray in a large bowl, and mix thoroughly.

2. Heat a large skillet over medium-high heat for 1-2 minutes until hot. Lightly coat with cooking spray.

3. Using a 1/4 cup measure, scoop out level cups of the vegetable mixture into the hot pan, spreading each pancake slightly.

4. Cook for 3 minutes (do not flip during this time). Spray the top of each pancake lightly with the cooking spray and then turn each pancake over. Continue cooking or another 3 minutes.

5. Remove the pancakes to a warming platter while you continue cooking the remaining pancake mixture.

6. Serve.

Makes 9 pancakes, 3 per serving

These are good plain, with a little low-fat sour cream or applesauce. (The sour cream and applesauce are not in the calorie calculation.)