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 13 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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120 comments to Recipe: Vegetable Pancakes

  • beth G

    This was a wonderful recipe. I don’t know why it took me so long to make them. I could have eaten all of them and not shared with my husband.

  • jaci

    Making these as I type…first few fell apart into piles of shredded veggie stuff…super yummy piles so I added a bit more flour …now they are looking awesome?!! Thanks for the recipe!

  • [...] Breakfasts-Eggs, fruit, and nitrate free sausage… (who knows what else?!? oh yeah, I have been wanting to try vegetable pancakes) [...]

  • K. Kelley

    Can anyone recommend something to substitute for the eggs for a child with an egg allergy?

  • Erin

    Just tried these this evening with sweet potatoes, squash and zucchini and they were very good! They were just a bit too “wet” so I think I might need to drain the shredded veggies a bit before mixing it all together. But I will definitely make them again and am looking forward to trying other veggies too!

  • Rikki

    Had some extra zucchinis and sweet potato and carrots so I tried this for late lunch with my 2 kids (1 year and 4 years). Oh my gosh, we scarfed them down! Yummy yummy yummy. I couldn’t believe how good they were! I have stainless pans so it heated up too fast. Next time need to cook over low-med or med heat, but I caught it and lowered temp in time so it didn’t burn. You were right on with the sour cream. Definitely a new hit at this house! :) Thanks!

  • Lisa

    Love these. My non-vegetable eating husband ate seconds! These were a big hit. I did sweet potato and zucchini. Fabulous!!!!

  • Kirstin

    Just wanted to post for any future readers that I made these, doubled the recipe, and they froze really well. I used white potato, sweet potato, carrot and zucchini. Would advise squeezing moisture from shredded veggies in cheesecloth first as i (like a few other readers) found the mixture a bit watery. Put leftovers on cooling rack in the freezer to flash freeze then popped into a ziplock. Reheated by sticking them in the toaster from frozen. It worked great. A more sensible person MIGHT thaw in fridge and then heat in a hot oven on a cookie sheet or in a dry frying pan for a few minutes on each side but Ilike to live life dangerously so into the toaster they went ;)! My boys like them smeared with Boursin garlic and herb cheese (they have expensive tastes)

  • [...] made Vegetable Pancakes for dinner (recipe found here) and they were pretty good! E even ate a few bites and she doesn’t like vegetables. I used [...]

  • Trisha

    I know that the real food plan calls for butter, sour cream and cream cheese and my mind just keeps telling me that those have too much fat. What do you think. We use veginase instead of sour cream. And what about organic Durum semolina wheat flour.

    • Assistant to 100 Days (Jill)

      Hi Trisha. I understand your concern and that is why it is important to limit the dairy products if you are concerned about them. I know in making the switch back to whole milk products my family and I have just cut back on dairy. As for the durum semolina flour, I would just check that it’s actually whole wheat as I don’t think it usually is. Jill

  • Donna

    I make a similar zucchini pancake with a Tomato salad that really jazzes it up. I am sure it would work well with this too. Here’s the recipe…

    Tomato salad
    1 large red tomato
    2 tblp chopped red onion
    1 tblp lemon juice
    2 tsp olive oil
    salt & pepper to taste
    Dice tomatoes. Mix all ingredients together & serve with pancakes.

  • Melissa

    I make something similar, but I use garbanzo flour so they are
    gluten free. I also add a little baking powder. They are great with fruit salsas!

  • Kara

    You are a genius! My two year old son is eating zucchini, spinach and carrots and loving it! YES! Thank you for this tasty recipe.

  • Emily

    These look delicious! I think we’ll try these for breakfast tomorrow; ours will have carrots and zucchini.

    P.S. Olive oil is a really bad choice for cooking; the heat causes it to become denatured. Butter or coconut oil are better choices. ;)

  • [...] and see how they like it. Today we are going to try Veggie Pancakes. I found the recipe on the 100 days of Real Food website and have made my own little addition. For my family of five we will double the [...]

  • Bridget

    Are veggies already cooked?

  • KW

    Could you freeze extras? Before or after cooking?

  • Jenny

    Just made these with carrots, potatoes, broccoli, zucchini and celery. My 1 and 2 year old ate so many, we didn’t have enough for us to eat. Couldn’t believe it! Awesome way to sneak in those veggies.

  • Made these today for hubs & ds#3, who is 12, and a reluctant veggie eater. Big hit! Used zucchini, carrot, and potato, and worked like a charm. :)

  • Deborah Silva

    These were so delicious! I used zucchini, sweet potato, carrots and onion. Will definitely be making these again!

  • Andrea

    Just made these and YUM! I doubled the recipes and used what I had on hand- black beans, yellow squash, and carrots. They taste like hash browns, but obviously much healthier! Having them for dinner tonight with salsa, avocado, and homemade tortillas.

  • Kristin

    Used sweet potato, carrot, and a little bit of yellow bell pepper. Added a couple dashes of cumin, too. Delicious. With the cumin, they reminded me a bit of Indian food. Kind of like a lighter, slightly sweeter samosa.

  • Dhivya

    Just made these today with white potatoes and banana nut squash. I baked them instead of frying with a little olive oil brushed on either side. My kids (3 and 1) and my hubby ate them all up. Thanks!This recipe is a keeper.

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