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Tomato Pancakes

Ingredients

  • 1 can (14-1/2 ounces) whole tomatoes, undrained
  • 2 eggs
  • 2 tablespoons canola oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • Butter and maple syrup, optional

Directions

  • 1. In a blender, combine the tomatoes, eggs and oil; cover and process until the tomatoes are finely chopped. In a small bowl, combine the flour, baking soda and salt. Stir in the tomato mixture just until moistened.
  • 2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with butter and syrup if desired.

Nutrition Facts

2 each: 173 calories, 5g fat (1g saturated fat), 53mg cholesterol, 488mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 5g protein.

Reviews

Average Rating: 5
  • marystegman
    Feb 10, 2016

    This is the same as my Dad's recipe that he got from his Mom. My favorites! I like to fry these in hot bacon grease so that they are crispy on the outside and only put butter on them . They are delicious!

  • larenejae
    Aug 21, 2010

    Tomatoes in a pancake? Really?

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