Veggie Pancakes

I'm trying to use up the bounty of my parent's garden while they are out of town for a month. My mom used to make these....here's my version:

4 cups shredded veggies (squash, zucchini, beats, carrots, etc.)
1 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
1/2 c whole wheat flour
2 large egg whites (or whole eggs if desired)

Spray skillet with olive oil. Mix ingredients together. Scoop onto skillet and flatten like a pancake. You can make these large or small. Flip when browned on one side. Be sure to cook through because of the egg.

Serve with sour cream basil recipe (I found from Eggs on Sunday) :
3/4 c sour cream
1/4 c chopped fresh basil (or 1 tbsp dried basil)
2 tbsp chopped fresh chives (can omit)
1/2 tsp salt or less to taste
dash of pepper


Served warm and fresh these are amazingly good! Of course there is no way my kids will eat them or my husband for that matter. But I served them to friend and she and I slowly enjoyed devouring them. They can be served for lunch with a salad if made large enough OR you can make small appetizer ones as a nice little luncheon side dish.

I had so much squash and beets to use up that I made about 4 batches of these and froze them for some easy healthy lunch options for myself. But I have to admit they are much better hot off the griddle like regular pancakes!