Clean-eating with Asparagus for your Spring-time Flush!
Serves: 12
  • 1 cup skim milk
  • 3 eggs
  • ¼ cup fat free sour cream
  • ¼ pound asparagus, peeled and trimmed
  • 3 tablespoons freshly grated Parmesan or grated Parmesan
  • ¼ teaspoon kosher salt
  • ½ cup all-purpose flour
  • 1 tablespoon plus olive oil in a spray jar
  • ⅛ teaspoon freshly ground black pepper
  1. Pre-heat oven to 400°F. On baking sheet, place the asparagus and spritz with olive oil in a spray jar so that asparagus are evenly and lightly coated. Sprinkle with pepper and toss until evenly coated and roast for 40 minutes, tossing from time to time. Let cool and set aside.
  2. In a large bowl, add milk and eggs. Whisk them together and then mix in the sour cream, asparagus, Parmesan and salt until all ingredients are mixed evenly. Add the flour and mix until well combined.
  3. In a large skillet, spritz the pan with oil and then over medium heat add 1 tablespoon of oil and heat the pan.
  4. Working in batches, make about four pancakes at a time each using about ¼ cup of batter. Cook until golden brown and slightly fluffy, 2 to 3 minutes per side. Spritz more oil in the pan if necessary as you cook each batch. By the end you should have 12 pancakes.
  5. Enjoy!!
Nutrition Information
Calories: 64 Fat: 3g Saturated fat: 1g Carbohydrates: 6g Sugar: 1g Sodium: 167mg Fiber: 0g Protein: 4g
Recipe by Nutrition Twins at