There are lots of options for pre-shredded fresh vegetables at our grocery stores, which makes this recipe a breeze to put together. Or you can hand shred whatever combination of vegetables you desire and/or have in your fridge. This recipe works really well with any sort of pre-shredded kale salad.
Yield: 6
Whole-wheat Vegetable Pancakes with Arugula and Greek Yogurt
Ingredients
1 tbsp olive oil, plus more for frying the pancakes
12 oz (340 g) mixed shredded vegetables (kale, broccoli, cabbage, etc., see note)
Salt and pepper, to taste
2 eggs
1/4 cup whole-wheat flour
2 cups arugula
1/4 cup Greek yogurt
Sliced green onions, to garnish
Instructions
Heat 1 tbsp olive oil in a large nonstick skillet, over medium-high heat. When simmering, add your shredded vegetables and season to taste with salt and pepper. Cook, stirring often, until vegetables are wilted and beginning to brown. Place the cooked vegetables in a large bowl and allow to cool.
When vegetables have cooled, add 2 eggs and whole-wheat flour, and mix well to combine.
Heat a large drizzle of olive oil in a non-stick skillet, over medium-high heat. When simmering, work in batches, to cook pancakes, by adding 1/4 cup of vegetable mixture. Cook until the bottom of the pancake is brown, then flip and continue to cook until the other side is brown. Repeat with remaining batter.
Place arugula on a plate, then top with pancakes and Greek yogurt. Top with scallions, if desired.
Shredded vegetables. photo: Sydney [Oland] Keddy
Vegetable pancake batter. photo: Sydney [Oland] Keddy
Cooked shredded vegetables with egg and whole-wheat flour. photo: Sydney [Oland] Keddy
What's Up Yukon columnist Sydney Keddy (Oland) is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as other publications.
