"This is a great way to get your kids to eat their veggies. Personalize these pancakes by stirring in your own favourite seasonings such as chopped fresh herbs, taco seasonings or curry paste to the base recipe."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat the oven to 200 degrees F (100 degrees C). Toss sweet and Yukon Gold potatoes with zucchini, carrot and green onion. Stir cottage cheese with flour, eggs, salt and pepper until well blended; pour over vegetables and stir to combine.
Melt a little Spreadables in a large, nonstick skillet set over medium heat. Scoop 1/4 cup (50 mL) portions of vegetable mixture into skillet; flatten using back of measure. Cook for 5 minutes per side or until browned and cooked through. Transfer pancakes to a baking sheet in oven to hold warm. Repeat with remaining vegetable mixture, adding additional Spreadables to the skillet as needed. Serve pancakes with sour cream and cheese (if using).