4 servings
Ingredients
Pineapple Dipping Sauce:
- 1 clove garlic
- 1 (8-ounce) can crushed pineapple packed in juice
- 3 Tablespoons water
- 2 Tablespoons reduced-sodium soy sauce
- 1½ teaspoons cornstarch
- ¼ teaspoon ground ginger
Pancakes:
- 1 medium zucchini
- 1 medium beet
- 1 medium carrot
- 2 green onions
- 3 leaves of kale, chard, or beet greens
- 3 large eggs
- 1 teaspoon low-sodium baking powder
- 4 ½ teaspoons canola oil, divided
- 2/3 cup whole wheat flour
Directions
- Make sauce first. Peel and mince garlic.
- In a small saucepan, add garlic, pineapple and its juice, water, soy sauce, cornstarch, and ginger. Stir well to dissolve the cornstarch. Bring to a boil and cook for 1 minute. Remove from heat. Cover to keep warm while you make the pancakes.
- Rinse and grate the zucchini. Rinse, peel, and grate the beet and carrot.
- Rinse and thinly slice green onions.
- Rinse greens and remove thick stems. Stack leaves together, roll into a thick tube, and slice thinly.
- In a large bowl, beat eggs with a fork. Stir in vegetables.
- Add baking powder, and 1 1/2 teaspoons of the oil. Stir until well mixed. Stir in the flour until just combined to make the batter.
- In a large skillet over medium heat, heat 1 teaspoon of the oil. Scoop about 2 tablespoons batter and add to pan to make one pancake. You should be able to fit about 4 pancakes in the pan at a time. Cook until browned on both sides, 2 to 3 minutes per side. Remove pancakes.
- Repeat step 8 twice more to make 2 more batches.
- Serve pancakes warm with the sauce.
Chef’s notes:
- Use whatever veggies you have on hand. You will want about 4 cups total shredded vegetables.
- You can keep pancakes warm between batches in an oven set to 200°F.
- Try serving these with applesauce or low-fat sour cream instead of the dipping sauce.
