Recipe: Vegetable Pancakes

This is another one of those recipes where you can throw in whatever veggies you have on hand (and need to eat!). That is my favorite kind of recipe because I love it when you can still make a dish even if you don’t have all the “exact” ingredients. Plus if you don’t like a certain vegetable then leave it out…you can use whatever you and your family like!

Vegetable Pancakes from 100 Days of Real Food

And I must share that my picky daughter, who normally doesn’t even eat very many vegetables, asked for thirds of the pictured vegetable pancakes. I used a mix of sweet potatoes, carrots and zucchini. I think the sweet potatoes helped to “sweeten it up,” and she absolutely loves sour cream so this side item ended up being a very big hit!

 

4.5 from 21 reviews
Vegetable Pancakes
Serves: 2-3
 
Ingredients
  • 2 cups shredded veggies (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand)
  • 2 eggs
  • 1 tablespoon whole-wheat flour
  • ¼ teaspoon salt
  • Olive oil for cooking
  • Optional garnish: sour cream and/or applesauce
Instructions
  1. Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
  2. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
  3. Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.
  4. Transfer cooked pancakes to a plate lined with paper towels.
    Serve warm with sour cream and/or applesauce.

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Comments

  1. Laura |

    I’m sure you have received lots of feedback on these. But I need to chime in. I am going from your recipe for these in your book. I am sure by now you have realized that some info needed to be added to this recipe. Such as pressing out all the liquid from the shredded veggies before mixing the ingredients. Also, what you need to set your burner on for the pan such as medium or medium-high heat. Just some suggestions in case anyone else has not suggested this. I am making these right now and they are looking more like some sort of egg/veggie combo. I was trying to make these as latkes tonight for the first night of Chanukah but thankfully my children won’t really care that they aren’t quite the same. :-)

  2. Kingsley |

    Hi! My four year old and I just made these and are eating them at the counter right now!
    My question is – can we make a bunch and freeze and warm up at a later date – do they freeze well?!
    Thanks – Kinglsey

    • Amy Taylor (comment moderator) |

      Hello. Sure you can make and freeze them. I thaw them and reheat in a pan. ~Amy

  3. Jayne |

    I made these tonight, and the mixture was quite gloppy (there was even quite a bit of liquid in the bottom of the bowl after I scooped out all the veggies). I ended up having to finish them in the oven to get them to set up in the middle. Is it normal for the mixture to be so wet or do you think I messed up? They were delicious though! The teenager had seconds, so that is definitely a plus!

  4. Emily |

    My family has often made dished with shredded potatoes (latkes and potato kugels). One trick that we learned is that the potatoes need to be VERY WELL DRAINED. I shred the potatoes in the food processor, rinse them in a colander and then squeeze the living daylights out of them to get them as dry as possible. Also keep in mind that zucchini and squash will release water as the cook.

  5. Terry |

    Are these made from left over veggies that are already cooked or can I use raw veggies? I wasn’t sure if I used raw carrots or sweet potatoes that they would cook? Thanks!

    • Amy Taylor (comment moderator) |

      Hi Terry. The veggies are raw and they will cook through.

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