• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Pasta Pancakes

  • Recipe Submitted by on

Category: Diabetic, Poultry

 Ingredients List

  • 8 oz Vermicelli; or angel hair
  • -pasta
  • 1 1/2 c Tomato sauce
  • 3 Eggs
  • 1/3 c Skim milk
  • 3 tb Parmesan cheese
  • 1 c Cooked diced chicken breast
  • 3/4 c Frozen peas; thawed and
  • -drained
  • 1/4 ts Pepper
  • 4 ts Oil


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. Cook
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 warm 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.

Preparation time: 20 minutes Cooking time: 15 minutes

Yield: 8 pancakes

Per serving: Calories: 220 Carbohydrate: 28 g Protein: 13 g Fat: 6 g
Saturated fat: 1 g Sodium: 475 mg Fiber: 2 g Serving size: 1 pancake

Exchanges per serving: 2 starch 1 lean meat Carbohydrate choices: 2

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