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Recetas Saladmaster

Enseñando a la gente cómo preparar comidas sanas y deliciosas para sus familias utilizando el equipo y las técnicas adecuados.

Bite-Sized Vegetable Pancakes

Sirve: 
10 servings, 3 pancakes per serving (approximately 30, 2 ½ in. pancakes)
Pieza: 
Máquina Saladmaster
Sartén Gourmet de 25,4 cm (10 pulg.)
Bol Pequeño
Bol Grande
Valora: 
Contribuido por: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

Ingredientes

Descripción de la Receta: 

Small silver dollar size pancakes are easy to handle for toddlers. Shredded zucchini, carrots and sweet potatoes make a nutritious portable pancake that is delicious served warm or at room temperature.

2
cups
zucchini or summer squash, shredded, use Cone #1
(248
g)
1
cup
carrots, scrubbed and shredded, use Cone #1
(128
g)
2
cups
sweet potatoes, shredded, use Cone #1
(248
g)
2
scallions, minced, white and green part
1
cup
cornmeal
(159
g)
1
teaspoon
baking powder
(2
g)
12
teaspoon
dried basil
(.5
g)
1
teaspoon
natural salt
(6
g)
2
eggs, organic
Preparación : 
  1. Shred zucchini, carrots and sweet potato directly into a large bowl. Add scallions and mix to combine.
  2. In a small bowl, thoroughly combine cornmeal, baking powder, basil and salt.
  3. Add dry mixture to vegetables and mix to combine.
  4. Whisk eggs together in a small bowl. Pour over vegetables and stir to combine. Mixture should be slightly sticky.
  5. Roll approximately 2 tablespoons of mixture into small balls and flatten with the palm of your hand into a 2 ½ in. pancake.
  6. Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, approximately 7 - 9 minutes, place pancakes in skillet without overcrowding.
  7. Cook pancakes for 3 - 4 minutes on each side until golden brown. The insides will still be moist.
  8. Serve pancakes as is or top with applesauce, plain yogurt or sour cream.
Consejos: 
  • Substitute cornmeal for gluten-free flour blend.
  • Pancakes can be frozen and reheated in the oven at 350°F/177°C until warmed and crispy.
  • Substitute all or half of the sweet potato for russet potato or red potato.
Información nutricional por ración
Calorías: 
97
Grasa Total: 
2g
Grasa Saturada: 
1g
Colesterol: 
37mg
Sodio: 
328mg
Carbohidratos: 
18g
Fibra Dietética: 
3g
Azúcar: 
3g
Proteína: 
3g

Preparación

Consejos

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