Mini Vegetable Pancakes

Recipe submitted by: Amy Pickett
Recipe courtesy of:

(No reviews.)


Leftover pancakes can be refrigerated for up to 3 days or frozen, well-wrapped, for up to 3 months.

Prep Time:
Cook Time:


12 ounce package broccoli slaw
2 large eggs
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
freshly ground pepper to taste
2 tablespoons olive oil


  1. Place the broccoli slaw in a microwave safe bowl. Cover with plastic wrap and steam until soft, about 5 minutes. Cool slightly.
  2. Beat the eggs in a mixing bowl. Add onion, flour, Parmesan, salt, pepper, and cooked broccoli slaw.
  3. Heat the olive oil in a large skillet. When hot, drop heaping teaspoons of batter into the pan. Cook until golden brown, about 2 minutes per side. You should make about 36 mini pancakes.
  4. Nutrition Facts Servings Per Recipe: 18; Amount Per Serving: cal.(kcal): 44, Fat, total(g): 3, sat. fat(g): 1, carb.(g): 3, fiber(g): 1, sugar(g): 1, pro.(g): 2, sodium(mg): 80, calcium(mg): 38, iron(mg): 0, Percent Daily Values are based on a 2,000 calorie diet.

Write a Review!

Your Review:

Pediatric Dental Center of Frederick Buffalo Wild Wings Egg Hunt 2017 Minnieland Academy Dine and Save Kids First Swim School Minnieland Academy
Egg Hunt 2017 Pump It Up Loudoun Dine and Save
Egg Hunt 2017 Dine and Save