Low Fat Vegetable Pancake
Whip up a nutritious and delicious breakfast or snack with these Low Fat Vegetable Pancakes, a wholesome twist on a classic favorite! Bursting with the vibrant colors and flavors of zucchini, carrot, and spinach, these guilt-free pancakes are made with oat flour, egg whites, and a splash of low-fat milk, making them both fiber-packed and protein-rich. Seasoned with garlic and onion powder for a savory kick, these pancakes come together in just 25 minutes and are cooked to golden perfection using a light spray of olive oil. Whether you're looking for a healthy meal prep option or a quick, satisfying bite, these veggie pancakes are perfect on their own, paired with a refreshing yogurt dip, or served alongside a crisp salad for a balanced, low-calorie meal. Ideal for anyone seeking a wholesome, plant-forward recipe without compromising on flavor or nutrition!
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Recipe Information
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
Instructions
Grate the zucchini and carrot using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.
In a large mixing bowl, combine the grated zucchini, grated carrot, and chopped spinach.
Add the oat flour, egg whites, and low-fat milk to the vegetables. Stir well to create a batter.
Season the batter with garlic powder, onion powder, salt, and black pepper. Mix until everything is evenly combined.
Heat a non-stick skillet over medium heat and lightly coat with olive oil spray.
Spoon about 1/4 cup of the batter onto the skillet for each pancake and gently spread into a round shape.
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.
Repeat with the remaining batter, spraying the skillet with olive oil as needed.
Serve the pancakes warm. They pair well with a low-fat yogurt dip or a side salad for a complete meal.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 19.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1163 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
