Mini-Veggie Pancakes

IMG_9759

Recipe found here:

http://robbwolf.com/wp-content/uploads/2010/12/The-Slow-Carb-Cookbook.pdf

ACTIVE COOKING TIME: 10 minutes TOTAL TIME (START TO FINISH): 10 minutes SERVINGS: 4 pancakes

INGREDIENTS: ¼ cabbage chopped rough, ¼ onion chopped fine, 1 whole egg, 1 egg white, beaten, 1 sundried tomato, chopped fine, ¼ tsp paprika, ¼ tsp mixed herbs, Salt

DIRECTIONS:

1. Mix all ingredients together in a bowl.

2. Heat a non-stick pan on medium to med-high heat.

3. Drop a tablespoon of mixture onto the pan, and press down lightly for a few seconds with a spatula.

4. Cook on one side, flip, and press down again until mixture is cooked through.

MODIFICATIONS:

First of all, these were incredibly easy to make! I was a little worried about them sticking together, but it really wasnt an issue.  Second of all, the flavor needed a little kick.  1 sundried tomato was definitely not enough, I added 3 and probably could have done more.  And just for fun, I added bacon (cooked separately, chopped and added to mixture).  The great thing about this decision is that not only was it great to have some extra texture and flavor in the pancakes themselves, but I also had the reserve bacon fat to cook my pancakes in.  I think that they pancakes would be good with just about anything added to them (chopped up kale, grated carrot, etc.), so have fun!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s