Mini Vegetable Pancakes

Recipe submitted by: Amy Pickett
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Leftover pancakes can be refrigerated for up to 3 days or frozen, well-wrapped, for up to 3 months.

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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.

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