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Vegetable Pancakes With Roasted Plum Sauce
Source: dLife

Savory pancakes made of zucchini, squash, and onion and topped with roasted plum sauce.

Prep Time: 12 minutes
Cook Time: 55 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 152.9
Total Carbs 21.5 g
Dietary Fiber 3.9 g
Sugars 10.5 g
Total Fat 7.2 g
Saturated Fat 1.0 g
Unsaturated Fat 0.8 g
Potassium 427.5 mg
Protein 3.2 g
Sodium 345.9 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  plums
1 tbsp  fresh ginger root
1 tbsp  fresh lemon juice
0 1/2 tbsp  low sodium soy sauce
1 pinch  ground cayenne (red pepper)

1 each  potatoes, fresh, medium
1 each  medium zucchini
1 each  Squash, summer, fresh, medium, FDA
1 each  yellow onion
0 1/2 tsp  salt
0 1/2 tsp  black pepper
1 each  medium garlic cloves
0 1/4 cup  fresh chives
2 tbsp  olive oil
  1. Preheat oven to 400 degrees F.
  2. Combine all sauce ingredients in a mixing bowl and toss to mix. Let sit for 15 minutes to extract fruit juices.
  3. Transfer fruit to baking dish, bake until fruit is dark and juices are thick, (approximately 15 minutes), stirring occasionally.
  4. Remove from oven. Puree in blender until smooth. Set aside until ready to serve; serve at room temperature.
  5. To make the 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.
  6. In a large, nonstick pan, heat 1 tablespoon of oil and sauté pan over medium heat.
  7. Squeeze potato mixture in a 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.
  8. Cook until golden, about 5 minutes. Flip and cook other side until golden brown, about 3 minutes. Repeat with remaining mixture, adding more oil if needed. Drain pancakes well on paper towels after cooking.

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