Vegetable Pancakes

Ingredients

• 1/2 cup diced broccoli florets
• 1/2 cup diced cauliflower
• 1 small young cactus pad, stickers removed, diced
• 1/2 cup diced mushrooms
• 1/2 cup diced yellow onion
• 1/4 cup diced red bell pepper
• 1/4 cup egg substitute
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 tablespoon canola oil

Serves:

4 people; 2 pancakes per serving

Dietary Exchanges:

1/2 starch, 1 vegetable, 1/2 fat

Nutrition Analysis (per serving)
• 98 Calories
• 4.0 g Total Fat
• 0.5 g Saturated Fat
• 0.0 g Trans Fat
• 1.0 g Polyunsaturated Fat
• 2.5 g Monounsaturated Fat
• 0 mg Cholesterol
• 167 mg Sodium
• 13 g Carbohydrates
• 3 g Fiber
• 2 g Sugar
• 4 g Protein

Cooking Instructions

In a medium bowl, stir together all the ingredients in order except the canola oil.

Heat a large nonstick skillet over medium heat. Add the canola oil and swirl to coat the bottom.

Place a 1/4 cup mound of the vegetable mixture in the skillet. Press down with a spatula to flatten slightly. Repeat with the remaining mixture to make 8 pancakes.

Cook for 5 to 7 minutes, or until brown on the bottom.

Turn the pancakes. Cook for 5 to 7 minutes, or until brown. Serve immediately.