Griddleveggiecakes Recipes

GRIDDLE VEGGIE CAKES

Griddle Veggie Cakes image

These are much like potato latkes, but without the potato. The idea was born out of that time of the year when everyone and their cousin has way too much squash from their gardens. Plus, it got my picky eaters to enjoy some veggies.

Provided by LilPinkieJ

Categories Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups yellow squash, grated
2 cups zucchini, grated
1/2 cup onion, grated
1/4 cup egg substitute
1/2 teaspoon salt
1/2 teaspoon black pepper
olive oil flavored cooking spray

Steps:

In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
Keep warm in a low oven (250°F) until all cakes are made, if desired.

Nutrition Facts : Calories 42.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 331.6, Carbohydrate 6.5, Fiber 1.7, Sugar 3.1, Protein 3.6

VEGGIE GRIDDLE CAKES

Veggie Griddle Cakes image

You can serve these pancakes for breakfast or dinner! Biscuit mix is combined with yogurt, eggs, onion and bell peppers. A garnish of parsley and diced tomatoes completes the dish.

Provided by sal

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 20m

Yield 2

Number Of Ingredients 9

Ingredients

2 eggs
½ cup vanilla fat-free yogurt
1 ¼ cups biscuit baking mix
1 tablespoon vegetable oil
1 onion, diced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 teaspoon chopped fresh parsley
1 small tomato, diced

Steps:

In a medium bowl blend eggs, yogurt and biscuit baking mix.
Heat oil in a medium skillet over medium heat. Saute onion, green bell pepper and red bell pepper, until tender; stir into batter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot, garnished with parsley and tomatoes.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 68.7 g, Cholesterol 187 mg, Fat 23.6 g, Fiber 4.3 g, Protein 16.5 g, SaturatedFat 5.8 g, Sodium 1062.4 mg, Sugar 18.9 g

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