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RECIPES/Breakfast
Carrot and Zucchini Pancake
A very healthy and easy way to add veggie to your daily intake.
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Recommended Servings
2-4
COOKING
REVIEWS
INGREDIENTS
Pancake mix
1/2 cup Shredded carrots
1/2 cup Shredded zucchini
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoon olive oil
1 tablespoon of butter for frying pan
egg whites from 2 eggs
Instructions
1. Following the instruction from your pancake mix to make a 2-4 servings of pancakes.

2. Add all the ingredients to the pancake mix and stir until everything is incorporated.

3. Turn on stove to medium heat and add butter until melted.

4. Pour about half cup of the batter to the pan and let it sit for 2-3 min in medium heat. Can lower the heat if necessary. When you see that the pancake is setting well, flip to the other side and cook for another 2-3 low heat.

5. Serve and enjoy!
RECIPE FACTS

Servings: 2-4

Nutritional information per serving

No nutrition information available

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