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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 106 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ¾ cup all-purpose flour
• 1 cup shredded Cheddar cheese
• 1 large carrot, shredded
• 2 green onions, chopped
• 1 small zucchini, shredded
• ½ teaspoon pepper
• 1 small sweet potato, shredded
• 1 small Yukon Gold potato, shredded
• 1 cup Nordica 2% or 4% Cottage Cheese
• 2 tablespoons Gay Lea Spreadables, or as needed
• ¼ cup Gay Lea Sour Cream

Recipe Instructions

Step 1

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.

Step 2

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).