These vegetable pancakes are like hash browns, but are filled with so much goodness. Unlike potatoes, these patties will not spike your glucose (ie. lower on the glycemic index). They are colorful, meaning they are rich in antioxidants. Always aim to eat lots of colorful foods-like sweet potatoes, blueberries, collard greens, rainbow chard, and raspberries. The whole family is sure to love these!

Vegetable Pancakes
Makes 4 servings

Ingredients:
1/2 cup grated carrots*
1 cup grated zucchini*
1 cup cooked spinach*
1/2 onion, finely chopped
2 cloves garlic
1 egg
1/4 cup brown rice flour (or any other gluten free flour)
1/4 tsp salt
1/4 tsp cracked brown pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
2-3 tbsps olive oil

*You can virtually use any vegetable. Other ideas include chopped mushrooms, shredded cabbage, or cooked kale.

Instructions:
1. Heat the oven to 275 F. Chop the onion and sauté with a little bit of olive oil and garlic. Grate the vegetables by hand or in food processor. Mix together the vegetables, cooked onion, egg, and 1/4 cup of the flour. Add salt and pepper and spices. Add a little more flour if the mixture isn’t holding together.

2. Put a little oil in a large skillet over med-high heat. When the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, then press down a bit. Add more oil to the pan when needed and work in batches. Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot over a bed of salad greens. Top with your favorite dressing or salsa. To complete the meal, serve with fish on the side.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.