It’s football season, and I’m doing football food a bit differently this season: I’m looking for healthier food options. Did you see my new go-to recipe that replaces hot wings? This weekend I made crispy vegetable pancakes, which I savored as much as watching my Pittsburg Steelers beat the N.Y. Jets. The recipe is from Parade, a Sunday supplement magazine that I’ve read since I was a teenager. Parade features great recipes and this one is no different.
You can make these pancakes with a variety of vegetables, depending on your tastebuds. My husband Mike is a corn fanatic. I had left over Silver Queen corn (cooked, removed from the cob and stored in the frig in a baggie) from last weekend’s corn-on-the-cob extravaganza so Mike opted for corn pancakes.
And me? Zucchini and I are close personal friends so I mixed up zucchini cakes for myself.
The recipe is super simple and a single recipe made five pancakes. If you like your pancakes a bit more crispy just cook them a little longer in the skillet; I cooked them three minutes per side. And you know what? I bet we could bake them in the oven at 400 degrees on a sheet pan to shave a few more calories off the recipe. Any way you look at it, though, at 70 calories per pancake crispy vegetable pancakes are a tasty treat and lower calorie option for football food.
What’s your favorite and healthy go-to football food?
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