Recipe: Vegetable Pancakes

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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!

 

4.6 from 17 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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144 comments to Recipe: Vegetable Pancakes

  • Randi

    Any suggestions for an egg substitue here? Darn allergies… Thank you!

    • Randi, use 1 tbsp of ground flaxseed and 3 tbsp of water for each egg. Mix it up in a separate bowl, let it sit for a few minutes (will get thicker) and then add it into the recipe. I’m vegan and use this substitute a lot! Enjoy!
      kidsbestnutrition.com

  • OMGosh, I hope my picky one will eat this, can’t wait to try it out for myself too! The picture kinda reminds me of hashbrowns!

  • Barbara

    Can you give me your opinion on the 365 products at whole foods? We are trying to restock our pantry. Thank you

    • Assistant to 100 Days (Amy)

      Hi Barbara. I really like the 365 brand. I’ve never been disappointed with a product and their ingredient list is often better than others. ~Amy

  • Laura

    This may be a silly question, but do the veggies have to be cooked first?

  • Ali

    I can’t wait to make a dent in our veggie CSA stash by making these. I’m hopeful! Thx for posting! And for always making your recipes so simple. We’ve enjoyed so many. I even have your fabulous overnight chicken stock simmering away right now!

  • Marta

    I used sweet potato and carrots, and I substituted the whole wheat flour with almond flower (Paleo version). I also used coconut oil instead of olive oil. Delicious! Thank you for the recipe.

  • Rachel

    Has anyone tried to add cheese to these?

  • These look utterly amazing! I’m making them for breakfast this morning, with a twist! I’m going to use gravenstein apples, sweet potatoes and some cinnamon in them. Then I’m going to make veggie ones for dinner with some halibut. I’m so excited to make these!!

  • Shannon

    A note to consider if you use zucchini or yellow squash. These two veggies have a very high water content and really should have the water squeezed out of them with a paper towel after grating and before adding to the mix of other veggies or you will have a very wet batter. I know because I just made these and didn’t think to do this and spent my time hand wringing each and every pattie before placing in the pan.

  • Christina

    I’m curious if anyone has tried to freeze these… before or after cooking… ???

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