RAINBOW VEGGIE PANCAKES WITH COTTAGE CHEESE

Rainbow Veggie Pancakes with Cottage Cheese image

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.

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 30m

Yield 16

Number Of Ingredients 13

Ingredients

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

Steps:

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).

Nutrition Facts : Calories 105.5 calories, Carbohydrate 9.1 g, Cholesterol 34.4 mg, Fat 5.3 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 2.8 g, Sodium 186.8 mg, Sugar 1.6 g