Shrimp and vegetable pancakes

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


Select ingredients:


  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.