Mini Vegetable Pancakes

Leftover pancakes can be refrigerated for up to 3 days or frozen, well-wrapped, for up to 3 months.

Mini Vegetable Pancakes
Servings: 18 Total Time 25 mins

Ingredients

  • 12 ounce package broccoli slaw
  • 2 large eggs
  • 1/2 cup finely chopped onion
  • 1/4 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • freshly ground pepper to taste
  • 2 tablespoons olive oil

Make It

1. Place the broccoli slaw in a microwave safe bowl. Cover with plastic wrap and steam until soft, about 5 minutes. Cool slightly.

2. Beat the eggs in a mixing bowl. Add onion, flour, parmesan, salt, pepper, and cooked broccoli slaw.

3. Heat the olive oil in a large skillet. When hot, drop heaping teaspoons of batter into the pan. Cook until golden brown, about 2 minutes per side. You should make about 36 mini pancakes.

Nutrition Facts

Servings Per Recipe: 18; Amount Per Serving: cal. (kcal): 44, Fat, total (g): 3, sat. fat (g): 1, carb. (g): 3, fiber (g): 1, sugar (g): 1, pro. (g): 2, sodium (mg): 80, calcium (mg): 38, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.