Vegetable Pancakes

By KeyIngredient

Ingredients

• Dipping Sauce:
• Carrot – peel and grate 1 large carrot
• Zucchini – Grate 1 med. zucchini, sprinkle with salt, let stand 30 min. then squeeze dry
• Corn – cut kernels from 1 large ear
• Beet – Peel and grate 1/2 medium beet
• Whisk 1/3 cup 2% Greek yogurt, juice of 1/2 lemon, 1 T finely chopped mint, and pinch of kosher salt

Preparation

Step 1

Make Pancakes: 5 or 6 pancakes
1.In medium bowl, stir prepped vegetable with 3 T flour, ¼ c. grated parmesan, 1 T grated Vidalia onion, and pinch of kosher

2.Warm 1 T olive oil in large skillet over med. high heat. When oil is hot, stir 1 large beaten egg into veggie mixture.

3.Drop heaping spoonfuls of batter into pan; flatten slightly with back of spoon and cook until golden, about 2 min. per side. Serve with Lemon-mint dressing