Serve with sour cream and applesauce, if desired.
Stir in the shredded vegetables.
Heat 2 tablespoons oil in a large skillet over medium heat.
Cook 4 pancakes per batch, using about 1/4 cup of batter for each.
Cook until golden, 2 to 3 minutes per side.
Keep warm in the oven.
Repeat for 3 more batches, using 2 tablespoons oil for each batch.
Serve topped with creme fraiche (or sour cream) and chives, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
