Potato & Vegetable Pancakes

Prepared pancakes can be transferred to zip-top freezer bags and frozen for up to 1 month.

nutritional info

Nutritional Information

Back to recipe

3/4 cup / 175 ml	all-purpose flour
1 tsp / 5 ml	baking powder
3/4 tsp / 4 ml	each salt and pepper
2 cup / 500 g	Egg Creations Fat Free Garden Vegetable, well shaken
1/2 cup / 125 ml	2 % milk
1 package / 60	breakfast potatoes, diced vegetable hashbrowns
1/3 cup / 75 ml	finely chopped green onion

Stir the flour with the baking powder, salt and pepper; whisk in eggs and milk until smooth. Stir in the hashbrowns and green onion until evenly distributed.
Set a large, nonstick skillet over medium heat; lightly coat with nonstick cooking spray. Drop the batter by scant 1/2 cup (125 mL) measures into the skillet. Cook, in batches, for 5 minutes or until set on the bottom and bubbles appear on top. Flip and cook for an additional 4 to 5 minutes or until golden; hold in a warm oven until ready to serve.
Repeat with additional cooking spray and the remaining batter to make 12 pancakes.
DIP: Combine ½ cup (125 mL) light sour cream with 2 tbsp (30 mL) chopped fresh dill and 2 tsp (10 mL) Dijon mustard.

This recipe was made with:

An even more delicious way to eat your vegetables.

Learn More

Quick way to assemble hardboiled is to arrange egg whites on a tray, snip the corner of the bag filled with egg yolks and pipe in the filling