TheFoodTasting

Desciption

Tags

#30-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #Occasion #Side-dishes #Vegetables #Spring #Summer #Seasonal #Squash #Taste-mood #Savory

Nutritions

• Carbohydrates: 115.3
• Fats: 1.0
• Dietary Fiber: 10.0
• Minerals: 12.0
• Proteins: 11.0
• Vitamins: 1.0
• Water: 6.0

Steps

1. Rinse noodles very well and cut into 2 to 3 inch pieces
2. For the pancake mix you can either use premade commerical mixes or your favorite homemade mix
3. Heat a large pan sprayed well with vegetable cooking spray over med high heat
4. Place the noodles in the pan and cook for several minutes
5. I used cast iron for this
6. Now stir in green onions
7. Mushrooms and zucchini and continue to cook until mix is hot and zucchini and mushrooms are partially done
8. Reduce heat to med if needed to prevent burning
9. Next
10. Combine eggbeaters
11. Pancake mix and mrs
12. Dash and pepper in a bowl
13. Then add the noodle mix and mix well
14. If done properly all you need to do is spray the skillet you already heated with more cooking spray
15. Over medium heat
16. Scoop 1 / 3 cup of the mixture onto the skillet
17. Cook until underside is golden
18. Then flip and cook the other side
19. To find out if it is golden
20. Lift gently with a spatula
21. Continue until all the batter is gone
22. Respray the skillet between pancakes when needed
23. Heat and then add the next pancake
24. Using the 1 / 3 cup it makes 15 4-inch pancakes
25. Large amounts makes less pancake
26. Be aware the nutritional value on the side is not correct because it is not calculating for tofu noodles
27. Also i used a no fat pancake mix in mine and it worked fine