Easy Vegetable Pancakes

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 cup milk

1 egg, lightly beaten

2 tablespoons vegetable oil (or melted butter)

1 cup whole wheat flour

2 teaspoons baking powder

½ teaspoon salt

10 oz bag frozen veggie medley

½ cup shredded cheddar cheese

Directions

Add the milk, egg, and oil or butter to a medium bowl. Stir together.

Gently stir in the flour, baking powder, salt, frozen veggies, and cheese, if using.

Warm a nonstick or cast iron skillet over medium heat. Add a sliver of butter or about 1 teaspoon oil to heat for about 1 minute.

Portion out pancakes, using about 1/4 cup batter at a time. It should spread flat on its own, but you can also spread it out a little with a spoon if needed.

Cook for 2-3 minutes on each side, waiting to flip them over until they are set around the edges, golden brown, and you see little bubbles on the surface of each.

Serve warm with sour cream, Cucumber Sauce, ketchup, or salsa as desired.

Nutrition

• Calories: 319 kcal
• Total Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 62 mg
• Sodium: 666 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 13 g