Zucchini Potato Egg White Pancakes

Zucchini Potato Egg White Pancakes
Zucchini Potato Egg White Pancakes
Portions: 3
Serving Size: 2-3 pancakes
Ingredients:
Amount
Papetti's® Easy Eggs® Liquid Egg Whites 2/3 cup
Simply Potatoes® Shredded Hash Browns 1/3 cup
herb mix (thyme, rosemary, basil) 1 tsp.
zucchini, shredded 1 oz.
Parmesan cheese, grated 3 Tbs.
all-purpose flour 2.25 oz.
water 1 Tbs.
olive or canola oil 1 Tbs.

Directions

1. In large bowl, mix together liquid egg whites, shredded hash browns, herb mix, zucchini and Parmesan cheese.

2. Add flour and water to the mixture.

3. Heat oil in nonstick saute pan over medium-high heat.

4. Reduce the heat to medium. Spoon batter into saute pan one pancake at a time.

5. Cook until golden brown. Turn and cook second side until brown.

6. Hold in warm oven until ready to serve.
 
Legal Terms of Use | Site Map | Contact Us
Michael Foods Blog Michael Foods on Twitter Michael Foods on Facebook Michael Foods on LinkedIn
© 2012-2013 Michael Foods, Inc.