Rainbow Veggie Pancakes with Cottage Cheese

Rainbow Veggie Pancakes with Cottage Cheese

"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."
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30 m servings 105 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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).


  • Tips:
  • Use a box grater or a food processor to shred the vegetables.
  • Leave the skin on all the vegetables for added fiber and nutrients.
  • Freeze extra patties on a parchment paper-lined baking sheet to warm gently in a skillet or the oven for a quick lunch or side dish.
  • Whole wheat flour can be substituted for all-purpose flour.


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