INGREDIENTS

INSTRUCTIONS

SAUCE
PANCAKES
MAKES 4 SERVINGS VEGAN
These entree pancakes are delicious on their own, but with the addition of
fresh plum sauce, they are unforgettable. The pancakes can be made up ahead
of time and rewarmed.
SAUCE: Preheat oven to 400 degrees. Combine all ingredients in mixing bowl;
toss to mix. Let sit for 15 minutes to extract fruit juices. Transfer fruit
to baking sheet; bake until fruit is dark and juices are thick, about 1 5
minutes. Remove from oven; cool. When cool, puree in blender until smooth;
refrigerate until needed.
PANCAKES: Grate potato into mixing bowl. Grate zucchini, squash and onion
into same bowl. Add salt, pepper, garlic and chives and toss to combine.
Let stand for 20 minutes.
Heat 1 tablespoon oil in large non-stick saute pan over medium heat.
Squeeze potato mixture in clean, dry tea towel to extract moisture. Divide
mixture into 4 portions; sprinkle 2 portions evenly over bottom of pan,
spreading with 2 forks to form 2 thin pancakes. Cook until golden, about 5
minutes. Flip over and cook other side until golden brown, about 3 minutes.
Repeat with remaining mixture, adding more oil if necessary. Drain pancakes
well on paper towels after cooking. Makes 4 servings.
PER PANCAKE WITH 1 TBLS. SAUCE: 155 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT.
FAT); 21G CARB.; 0 CHOL.; 298MG SOD.; 3G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 50
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Luck has nothing to do with it”