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Farm-Fresh Pancakes

August 1, 2011

By Mona Laru

Organic potatoes and zucchini are in season in the Garden State, which is great because both contain a variety of phytonutrients that have antioxidant activity and are a very good source of vitamin C, vitamin B6, copper, potassium, manganese, and dietary fiber.

 

Potato and Zucchini Pancakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Yields: 4 Servings

Ingredients:

1 cup potatoes, peeled and grated
1 cup zucchinis, grated
2 tbsp onions, finely chopped
2 egg whites
1 tsp Italian seasoning
2 tbsp whole wheat flour
1 tsp vegetable oil
¼ cup fat free greek yogurt

 

Directions:

Put zucchini in the middle of clean kitchen towel and squeeze water out. Add potatoes, zucchinis, onions, eggs, seasoning, and flour to medium bowl and mix together.

Add oil to large non-stick skillet pan and heat over medium-high heat for 1 minute. Carefully add batter, forming 3″ pancakes, about ½” thick. Cook on each side for about 2 minutes or until golden brown. Top with sour cream.

Nutritional Information: Serving Size: 3 pancakes with 1½ tbsp fat free greek yogurt

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