Rainbow Veggie Pancakes With Cottage Cheese

20 best patti labelle sweet potato pie.

Recipe Summary Rainbow Veggie Pancakes With Cottage Cheese

This is a great way to get your kids to eat their veggies. Personalize these pancakes by stirring in your own favourite seasonings such as chopped fresh herbs, taco seasonings or curry paste to the base recipe.

Ingredients | Patti Labelle Sweet Potato Pie Recipe

1 small sweet potato, shredded

1 small Yukon Gold potato, shredded

1 small zucchini, shredded

1 large carrot, shredded

2 green onions, chopped

1 cup Nordica 2% or 4% Cottage Cheese

¾ cup all-purpose flour

2 eggs

½ teaspoon salt

½ teaspoon pepper

2 tablespoons Gay Lea Spreadables, or as needed

¼ cup Gay Lea Sour Cream

1 cup Shredded Cheddar cheese

Directions

Preheat the oven to 200 degrees F (100 degrees C). Toss sweet and Yukon Gold potatoes with zucchini, carrot and green onion. Stir cottage cheese with flour, eggs, salt and pepper until well blended; pour over vegetables and stir to combine.

Melt a little Spreadables in a large, nonstick skillet set over medium heat. Scoop 1/4 cup (50 mL) portions of vegetable mixture into skillet; flatten using back of measure. Cook for 5 minutes per side or until browned and cooked through. Transfer pancakes to a baking sheet in oven to hold warm. Repeat with remaining vegetable mixture, adding additional Spreadables to the skillet as needed. Serve pancakes with sour cream and cheese (if using).

Use a box grater or a food processor to shred the vegetables.

Leave the skin on all the vegetables for added fiber and nutrients.

Freeze extra patties on a parchment paper-lined baking sheet to warm gently in a skillet or the oven for a quick lunch or side dish.

Whole wheat flour can be substituted for all-purpose flour.

Info | Patti Labelle Sweet Potato Pie Recipe

prep: 10 mins cook: 20 mins total: 30 mins Servings: 16 Yield: 16 pancakes

TAG : Rainbow Veggie Pancakes With Cottage Cheese

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