Rainbow Veggie Pancakes with Cottage Cheese

This is a great way to get your kids to eat their veggies. Personalize these pancakes by stirring in your own favourite seasonings such as chopped fresh herbs, taco seasonings or curry paste to the base recipe.

INGRIDIENT

1 small sweet potato, shredded

1 small Yukon Gold potato, shredded

1 small zucchini, shredded

1 large carrot, shredded

2 green onions, chopped

1 cup Nordica 2% or 4% Cottage Cheese

¾ cup all-purpose flour

2 eggs

½ teaspoon salt

½ teaspoon pepper

2 tablespoons Gay Lea Spreadables, or as needed

¼ cup Gay Lea Sour Cream

1 cup Shredded Cheddar cheese

DIRECTION

Step: 1

Preheat the oven to 200 degrees F (100 degrees C). Toss sweet and Yukon Gold potatoes with zucchini, carrot and green onion. Stir cottage cheese with flour, eggs, salt and pepper until well blended; pour over vegetables and stir to combine.

Step: 2

Melt a little Spreadables in a large, nonstick skillet set over medium heat. Scoop 1/4 cup (50 mL) portions of vegetable mixture into skillet; flatten using back of measure. Cook for 5 minutes per side or until browned and cooked through. Transfer pancakes to a baking sheet in oven to hold warm. Repeat with remaining vegetable mixture, adding additional Spreadables to the skillet as needed. Serve pancakes with sour cream and cheese (if using).

NUTRITION FACT

Per Serving: 106 calories; protein 5.5g; carbohydrates 9.1g; fat 5.3g; cholesterol 34.4mg; sodium 186.8mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb