Purple Vegetable Pancakes

Chef’s Notes Use whatever veggies you have on hand. You will want about 4 cups total shredded vegetables. You can keep pancakes warm between batches in an oven set to 200°F. Try serving these with applesauce or low-fat sour cream instead of the dipping sauce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make sauce first. Peel and mince garlic.

Step 2

In a small saucepan, add garlic, pineapple and its juice, water, soy sauce, cornstarch, and ginger. Stir well to dissolve the cornstarch. Bring to a boil and cook for 1 minute. Remove from heat. Cover to keep warm while you make the pancakes.

Step 3

Rinse and grate the zucchini. Rinse, peel, and grate the beet and carrot.

Step 4

Rinse and thinly slice green onions.

Step 5

Rinse greens and remove thick stems. Stack leaves together, roll into a thick tube, and slice thinly.

Step 6

In a large bowl, beat eggs with a fork. Stir in vegetables.

Step 7

Add soy sauce, baking powder, and 1 1/2 teaspoons of the oil. Stir until well mixed. Stir in the flour until just combined to make the batter.

Step 8

In a large skillet over medium heat, heat 1 teaspoon of the oil. Scoop about 2 tablespoons batter and add to pan to make one pancake. You should be able to fit about 4 pancakes in the pan at a time. Cook until browned on both sides, 2 to 3 minutes per side. Remove pancakes.

Step 9

Repeat step 8 twice more to make 2 more batches.

Step 10

Serve pancakes warm with the sauce.

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