Whole wheat veggie pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory pancakes loaded with shredded squash and zucchini, cheese, and herbs. A creative way to sneak vegetables into meals for kids or anyone seeking a vegetable-forward side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/2 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups total shredded veggies (grated and squeezed of extra moisture (see notes))
- 2 tablespoons grated onion (or substitute sliced green onions) (squeezed of extra moisture)
- 1 large egg
- 1/2 cup shredded cheddar cheese
- Olive oil (for cooking)
- Marie’s® Creamy Ranch Dressing (for serving)
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 376mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 37mg
- Calcium
- 44mg
- Iron
- 0.33mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 376MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.