Pasta Pancakes

Pasta Pancakes

Serves: 8
 
 
Cakes, Pancakes and Pies
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Pasta Pancakes, you'll need:
  • 8 oz vermicelli or angel hair pasta
  • 1
  • 1/2 cups tomato sauce
  • 3 eggs
  • 1/3 cup skim milk
  • 3 tbsp parmesan cheese
  • 1 cup cooked diced chicken breast
  • 3/4 cup frozen peas thawed and drained
  • 1/4 tsp pepper
  • 4 tsp oil

Method

  • Preheat oven to 300øF
  • Prepare pasta according to package directions; drain
  • Place tomato sauce in small saucepan and warm over low heat
  • Beat eggs milk and Parmesan cheese in large mixing bowl
  • Add pasta chicken peas and pepper; toss until blended
  • Pour 2 teaspoons of the oil into a large nonstick skillet; place over medium heat
  • Toss pasta mixture again and measure out about 1/2 cup of the mixture into the skillet for each pancake
  • (Prepare 4 at a time)
  • Flatten mixture into an even layer
  • Coo k about 1 minute then slide a spatula under each pancake to prevent sticking
  • Continue cooking 3 more minutes and then flip pancakes and cook 3 more minutes shaking the pan occasionally to prevent sticking
  • Slide pancakes onto baking sheet and keep war m in oven while preparing remaining pancakes
  • Repeat the procedure with the remaining 2 teaspoons of oil and the remaining mixture
  • When all 8 pamcakes are done top with tomato sauce and serve.
Nutritional Facts (Per Serving)
No nutritional facts available.
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