Veggie Pancakes


  • 1 cup pancake mix
  • 1 egg
  • 2/3 cup milk
  • 2 cups grated Florida carrots
  • 2 cups grated Florida zucchini, pat dry with paper towel
  • 1/4 cup grated cheese (cheddar, jack or your favorite)
  • sour cream (optional)
  • oil or cooking spray


  • Use a cheese grater to carefully grate carrots and zucchini.
  • Prepare pancake mix as directed on box.
  • Add grated carrots, zucchini and cheese to pancake batter.
  • Heat a medium size nonstick skillet on medium-high heat. When the pan is heated, lightly coat with oil or cooking spray.
  • Spoon about 1/4-cup batter per pancake into the skillet. Cook pancakes in batches until all batter is gone. Let cool and cut into strips or wedges. Serve with low-fat sour cream for dipping.
  • To freeze, let pancakes cool and then place a sheet of wax paper between each pancake. Place stack in an airtight freezer bag and store in the freezer for up to 6 weeks.
  • To reheat, remove wax paper from layers of pancakes. Heat oven to 375 degrees. Place pancakes in a single layer on an ungreased cookie sheet. Cover pancakes with foil to avoid burning. Bake 8-10 minutes or until thoroughly heated.

Yield 10 to 12 pancakes

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