UA Cooperative Extension - Nutrition Network

Crispy Vegetable Pancakes

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May 30, 2015

  • Prep: 30 mins
  • Cook: 30 mins
  • 30 mins

    30 mins

    1 hr

  • Yields: 8 Servings

Ingredients

2½ cups shredded cabbage

1 cup shredded carrot

2 green onions, thinly sliced

⅓ cup all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

2 large eggs, lightly beaten

vegetable oil for cooking

Directions

Wash hands well with soap and warm water. Wash produce well and chop as directed.

Toss cabbage, carrots and onion with flour, salt and spices until vegetables are lightly coated.

Stir in the eggs until well combined.

Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking.

Spoon about 2 tablespoons of mixture per pancake into oil and flatten with a fork or slotted spatula.

Reduce heat to medium and cook until golden, about 2-3 minutes on each side.

Transfer pancakes with spatula to paper towels to drain and serve immediately.

The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).

Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

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Nutrition Facts

Serving Size2 Pancakes
Calories70
Sodium180mg
Iron1mg
Protein3g
Cholesterol45mg
Total Fat2.5g
Saturated Fat0g
Folate23mcg
Calcium23mg
Percent calories from fat30
Total Carbohydrates9g
Dietary Fiber1g