veggie-griddle-cakes

Veggie Griddle Cakes

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
sal
Recipe by  sal

“You can serve these pancakes for breakfast or dinner! Biscuit mix is combined with yogurt, eggs, onion and bell peppers. A garnish of parsley and diced tomatoes completes the dish.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. In a medium bowl blend eggs, yogurt and biscuit baking mix.
  2. Heat oil in a medium skillet over medium heat. Saute onion, green bell pepper and red bell pepper, until tender; stir into batter.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot, garnished with parsley and tomatoes.

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Reviews (3)

Rate This Recipe
Adriana
2

Adriana

This was just okay. Not very "veggie" considering there is only bell peppers and onions. It tasted good cold the next day. I added grated fresh parmesean cheese and it was better. If you want a heartier veggie patty, try the zucchini patties on this site. I've rated that one as well and gave it 5 stars.

CSingh
2

CSingh

Delicious. A great alternative to traditional sweet pancakes. I added mushrooms and jalapeno pepper. My husband and I ate them for breakfast with a little margarine and dipped in ketchup. Definitely a recipe I will continue to make.

Alissa
1

Alissa

My family enjoyed these for dinner. We had syrup on them, but I bet they'd be good with salsa and sour cream. I also added some minced rign bologna I had left over. I will definitely make again.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 543 cal
  • 27%
  • Fat
  • 23.6 g
  • 36%
  • Carbs
  • 68.7 g
  • 22%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 212 mg
  • 71%
  • Sodium
  • 1062 mg
  • 42%

Based on a 2,000 calorie diet

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