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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Pancakes With Roasted Plum Sauce

Source: dLife

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

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 7.2 Fat, 1.2 Vegetables, 0.5 Fruits, 0.3 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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Servings

Ingredients

Sauce 4.0
4 each plums 1.0
1 tbsp fresh ginger root 1.0
1 tbsp fresh lemon juice 0.5
0 1/2 tbsp low sodium soy sauce 1.0
1 pinch ground cayenne (red pepper)

Pancakes 1.0
1 each potatoes, fresh, medium 1.0
1 each medium zucchini 1.0
1 each Squash, summer, fresh, medium, FDA 1.0
1 each yellow onion 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper 1.0
1 each medium garlic cloves 0.25
0 1/4 cup fresh chives 2.0
2 tbsp olive oil

Directions

Preheat oven to 400 degrees F.
Combine all sauce ingredients in a mixing bowl and toss to mix. Let sit for 15 minutes to extract fruit juices.
Transfer fruit to baking dish, bake until fruit is dark and juices are thick, (approximately 15 minutes), stirring occasionally.
Remove from oven. Puree in blender until smooth. Set aside until ready to serve; serve at room temperature.
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.
In a large, nonstick pan, heat 1 tablespoon of oil and sauté pan over medium heat.
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.
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.