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Vegetable Pancakes

Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Easy
Ingredients

2 Tablespoon butter
1/2 onion, finely chopped
1/2 red pepper, diced
1/2 cup carrots, grated
1/2 cup zucchini, grated
1/4 cup celery, chopped
1 teaspoon sun-dried tomatoes, minced
3 eggs
1 Tablespoon gf flour
1/2 cup parmesan cheese, grated
Salt & pepper
1 Tablespoon butter
1 Tablespoon olive oil
1 large tomato, chopped
1 Tablespoon parsley, chopped
Directions
Saute onion, red pepper, carrots, zucchini and celery in butter until just tender. Let cool.

In a medium bowl, beat together eggs, parmesan cheese, flour, sun-dried tomatoes, salt and pepper. Add cooled vegetables to egg mixture.

Heat butter and oil in a saute pan. Form vegetable batter into pancakes and brown on both sides.

Serve 2 pancakes garnished with chopped tomato and parsley.
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