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Veggie pancakes
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| Ingredients: | |
| 3 cups | grated veggies, ( white potato, and / or sweet potato, with skin on, plus zucchini, yellow squash, and/or peeled carotts |
| 3 | eggs |
| 2 tablespoons | whole wheat flour |
| 3/4 tsp | salt |
| Olive oil for cooking | |
| Sour cream, applesauce, or freshly grated parmesean cheese for serving | |
Directions:
Heat a thin layer of olive oil in a sauté pan over medium heat. It's important that the heat not be too hot or too cool, because you want the pancakes to cook all the way through the middle by the time they're brown on the outside.
When the oil is hot, drop pancake size dollops of the veggie mixture into the pan, without overcrowding. Cook for 3-4 minutes, or until the bottom starts to brown. Flip and cook until browned on both sides, then repeat until the batter is gone.
Transfer cooked pancakes to a plate lined with paper towels and keep warm by tenting with foil or placing in the oven on lowest setting
Serve warm with topping of sour cream and applesauce or parmesean cheese.
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