Noodle Pancakes
What do you get when you combine two kid favorites into one recipe? Noodle Pancakes! These little guys are crispy and delicious. Not to mention filled with good-for-you veggies!
Ingredients
- 2 cups cooked egg noodles
- 3 eggs, whisked
- 1/2 cup mozzarella cheese, shredded
- 1/3 cup corn (I used frozen corn that I defrosted first)
- 1/3 cup red bell pepper, diced
- 1/3 cup broccoli, chopped (raw or cooked)
- 1/2 teaspoon kosher salt
- olive oil
Instructions
- Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
- Heat 1 tbsp of olive oil in a large saute pan over medium heat.
- Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
- Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.
- To freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into the oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.
Nutrition
Calories: 200kcal | Carbohydrates: 24g | Protein: 16g | Fat: 5g | Cholesterol: 45mg | Sodium: 390mg | Fiber: 2g | Sugar: 2g
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