From Paulette Vickery's Recipe Collection

WW: VEGETABLE PANCAKES

vegetables

1 cup flour, plus:
2 tablespoon flour
1 teaspoon baking powder
1/2 teaspoon salt
2 each eggs
1 each baking potato, grated
2 each carrots, grated
1 each onion, grated

In a large bowl combine flour, baking powder, and salt. Add eggs, and 1 cup water. Stir until just blended. Do not over mix. Stir in potato, carrots, and onion. Spray a large non-stick skillet or griddle with Pam, heat. Pour the batter, by 1/4 cup measures, into skillet. Cook just until bubbles begin to appear at edges of pancakes, 3-4 minutes. Turn over and cook 2-3 minutes longer. Repeat with remaining batter, making 12 pancakes. 3 pancakes per serving. Per serving: calories 264, total fat 4 G, saturated fat 1 G, cholesterol 106 MG, sodium 451 MG, total carbohydrate 46 G, dietary fiber 4 G, protein 9 G, calcium 114 MG, points 5.

Yield: 4 servings




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