Low Fat Vegetable Pancake
Whip up these wholesome and flavorful Low Fat Vegetable Pancakes for a nutritious twist on a classic favorite! Packed with grated zucchini, carrots, and vibrant spinach, these savory pancakes come together with protein-rich egg whites and fiber-filled oat flour for a guilt-free breakfast or light lunch. Seasoned with garlic and onion powder for a subtle kick, these pancakes are cooked to golden perfection in a non-stick skillet with just a hint of olive oil spray, keeping the fat content low and the flavor high. Ready in just 25 minutes, this recipe is perfect for health-conscious eaters seeking a quick, veggie-packed meal. Serve them warm with a dollop of low-fat yogurt or a crisp side salad for a satisfying, balanced dish that will leave you coming back for more! Keywords: low fat vegetable pancake, healthy breakfast recipes, veggie-packed pancakes, low-calorie meals, quick healthy lunch ideas.
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Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 1 cup (chopped) Spinach
- 0.75 cup Oat flour
- 3 large Egg whites
- 0.25 cup Low-fat milk
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 for cooking Olive oil spray
Directions
Step 1
Grate the zucchini and carrot using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.
Step 2
In a large mixing bowl, combine the grated zucchini, grated carrot, and chopped spinach.
Step 3
Add the oat flour, egg whites, and low-fat milk to the vegetables. Stir well to create a batter.
Step 4
Season the batter with garlic powder, onion powder, salt, and black pepper. Mix until everything is evenly combined.
Step 5
Heat a non-stick skillet over medium heat and lightly coat with olive oil spray.
Step 6
Spoon about 1/4 cup of the batter onto the skillet for each pancake and gently spread into a round shape.
Step 7
Cook each pancake for 2-3 minutes on one side, or until the edges look set and the bottom is golden brown. Flip and cook for another 2-3 minutes until fully cooked through.
Step 8
Repeat with the remaining batter, spraying the skillet with olive oil as needed.
Step 9
Serve the pancakes warm. They pair well with a low-fat yogurt dip or a side salad for a complete meal.
Nutrition Facts
| Serving size | (516.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 469.5 |
| Total Fat 8.6g | 0% |
| Saturated Fat 1.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 4.8mg | 0% |
| Sodium 3304.9mg | 0% |
| Total Carbohydrate 73.0g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 19.3g | |
| Protein 26.3g | 0% |
| Vitamin D 25.2IU | 0% |
| Calcium 194.1mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 1163.0mg | 0% |
Source of Calories