Shrimp and vegetable pancakes

June 13, 2017 By: Comments
Tagged: Appetizers Appetizers. Low-Fat Low-Fat. Carrots Carrots. Flour Flour. Seafood Seafood. Vegetables Vegetables. Shrimp Shrimp. Low Calorie Low Calorie. Cabbage Cabbage. 30 Minutes or Less 30 Minutes or Less. Shrimp Dinners Shrimp Dinners. Pancakes Pancakes. Entrees Entrees. Milk Milk. Vegetable Sides Vegetable Sides. Snacks Snacks. Eggs Eggs. Under the Sea Under the Sea. Snack Time Snack Time. Lunch Lunch. Low-Sodium Low-Sodium.
10 minutes
15 minutes
A savory pancake filled with whole wheat and veggies.


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  1. 1. In a large bowl whisk together eggs, milk, and flour into a smooth batter. Fold in cabbage, carrots, cilantro, and shrimp and season to taste with salt and pepper.
  2. 2. Heat vegetable oil in a small non-stick skillet until shimmering then add 1/4 of the batter. Cook for 5 minutes, or until browned then carefully flip and cook until batter is browned and shrimp are cooked through, about 5 more minutes. Remove from pan and keep warm while you repeat with remaining batter. Serve with a dollop of greek yogurt, red pepper flakes and more cilantro if desired.