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Home » Recipes

Vegetable Pancakes

Vegetable Pancakes from 100 Days of Real Food

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Plus if you don’t like a certain vegetable then leave it out…you can use whatever you and your family like!

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!

Vegetable Pancakes from 100 Days of Real Food

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.
27 Reviews / 4.6 Average
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
Course: Dinner, Lunch, Sides
Cuisine: American
Diet: Dairy Free, Peanut/Tree Nut-Free, Picky Eaters, Vegetarian
Print Recipe
Servings: 2 people
Save Recipe Saved!

Ingredients
  

  • 2 cups mixed veggies (shredded (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)
  • sour cream ((optional garnish))
  • applesauce ((optional garnish))

Instructions
 

  • Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
  • 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.
  • 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.
  • Transfer cooked pancakes to a plate lined with paper towels.
    Serve warm with sour cream and/or applesauce.

Notes

Nutrition Facts
Nutrition Facts
Vegetable Pancakes
Amount Per Serving
Calories 192 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 164mg55%
Sodium 439mg19%
Potassium 447mg13%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 1g1%
Protein 12g24%
Vitamin A 9480IU190%
Vitamin C 18.9mg23%
Calcium 70mg7%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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28.9K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Rachel says

    July 16, 2014 at 6:28 pm

    Has anyone tried to add cheese to these?

    Reply
  2. Marta says

    July 09, 2014 at 4:04 pm

    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.

    Reply
  3. Ali says

    July 09, 2014 at 2:24 pm

    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!

    Reply
  4. Laura says

    July 08, 2014 at 7:00 pm

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

    Reply
    • Assistant to 100 Days (Amy) says

      July 10, 2014 at 6:25 pm

      Hi Laura. No, they are cooked in the skillet. :)

      Reply
  5. Barbara says

    July 08, 2014 at 2:34 pm

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

    Reply
    • Assistant to 100 Days (Amy) says

      July 10, 2014 at 6:13 pm

      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

      Reply
  6. Renee V. says

    July 08, 2014 at 1:37 pm

    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!

    Reply
  7. Randi says

    July 08, 2014 at 12:15 pm

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

    Reply
    • sandy says

      July 09, 2014 at 6:55 am

      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

      Reply
  8. Vicki says

    June 14, 2014 at 2:19 am

    5 stars
    I am a vegetarian, not really by choice but by biology and I was looking for a quick dinner. I was so glad to stumble upon this. I had a bag of organic potatoes I was wondering what I would do with, some rainbow carrots and a zucchini. I ended up w/more then 2 cups, so I loosely followed the directions. I strained my potatoes well, even still I ended up with a good bit of liquid continuing to pool in my dish as I cooked. The less liquidy ones were the best, nice and crunchy. I used a yogurt, vanilla, honey mixture for dipping. DELICOUS. Thank you for such a quick and easy meal!

    Reply
  9. Jacqueline says

    June 08, 2014 at 10:44 am

    5 stars
    These are fantastic! I made them last night with butternut squash, yellow onion, carrots, and broccoli. They were a HUGE hit! My two year old twins loved them and even my husband was a fan! These will definitely become a staple in our house! And so easy to make!!!! We served them with homemade cherry jam (the kids' choice) and I had mine with organic plum sauce (not a whole food unfortunately).

    Reply
  10. Kara says

    May 19, 2014 at 7:49 pm

    Any recommendations for baking these? I love the concept, but mine have been a little too oily despite multiple attempts. Thanks!

    Reply
    • Assistant to 100 Days (Amy) says

      May 27, 2014 at 8:20 am

      Hi Kara. We've not tried. Here is a similar recipes which might help with baking instructions: http://www.mrbreakfast.com/superdisplay.asp?recipeid=2297. ~Amy

      Reply
    • Vicki says

      June 14, 2014 at 2:47 am

      5 stars
      Kara, I think your pan may not be hot enough. They should only come out oily if the pan isn't hot enough and therefor they sort of soak in the oil. The oil should serve to make them crunchy. I got a nice sizzle when I added my batter to the pan, I then flatten w/the spatula and allow that side to crisp before flipping and then transfer to a plate lined w/paper towels, and I can't say I ended up w/much oil on the paper towel. I would think baked might taste good, but you'll loose out on the crunch. Good luck!!

      Reply
  11. Amy says

    March 11, 2014 at 1:52 pm

    5 stars
    Lisa, these were so, so good. Thank you for posting this!

    Reply
  12. Erin says

    March 10, 2014 at 7:12 pm

    Made these tonight with butternut squash, zucchini, and carrots! So good! I topped mine with organic salsa while my daughter chose the organic sour cream. :) I also tripled the batch since there are more of us and good thing I did!

    Reply
  13. Amy K says

    March 07, 2014 at 7:58 pm

    4 stars
    I made these tonight using sweet potatoes, white potatoes, and carrots. They were a hit! The only problem was I only made one batch - definitely doubling next time. Thanks!

    Reply
  14. Kat says

    March 07, 2014 at 1:57 pm

    So I'm a bit confused... What oil are you using??? Recipe says olive oil but in comment you said olive oil is bad to fry in. I think they are yummy but as it's fried on low temperature I found them absorbing a lot of oil so feel quite greasy...

    Reply
  15. Tonya says

    March 07, 2014 at 1:08 pm

    This may be a dumb question but if u use sweet potatoes u just peel them & then shred them? You don't cook first right? Sorry I'm fairly new to cooking, lol!

    Reply
    • Amy K says

      March 07, 2014 at 8:01 pm

      That's what I did - I just peeled and grated using a cheese grater. No need to cook first.

      Reply
      • Tonya says

        March 07, 2014 at 10:27 pm

        Thanks a lot! I can't wait to try these!

  16. Monika Cardoni says

    March 07, 2014 at 12:36 pm

    My Dad makes amazing potato pancakes....these look even better. I will try them tonight...you could make some goulash as a topping or maybe use them to make a 'stacked' pizza:) That is how we eat our potato pancakes:)

    Reply
  17. Brigid says

    March 07, 2014 at 12:14 pm

    Probably a dumb question but what is the easiest way to shred veggies? Standard cheese grater? Potato peeler? Going to try this just wondering what is the simplest way?

    Reply
    • Ali says

      March 07, 2014 at 5:33 pm

      I have a peeler that is specifically for shredding vegetables. It has little teeth all along the edge of the peeler blade. Just looked it up, apparently it is called a Julienne peeler http://www.amazon.com/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S/ref=sr_1_1?ie=UTF8&qid=1394231568&sr=8-1&keywords=shredder+peeler

      Reply
    • Amy K says

      March 07, 2014 at 8:02 pm

      I just used a cheese grater this time. I might try the grater blade on my food processor next time.

      Reply
  18. Kaylyn says

    February 22, 2014 at 8:46 pm

    3 stars
    I tried these veggie pancakes, and did exactly as the instructions said, but they just turned out as a mush, never actually holding together like shown above. I tried cooking them longer, but they started burning and still never held together. What did I do wrong?

    Reply
    • Lisa Imerman says

      March 07, 2014 at 11:38 am

      I would imagine that your veggie mix probably had more water in it than the picture and you needed to add more flour. Squeeze out the veggies before cooking to get rid of any excess water, that will help too.

      Reply
    • Vicki says

      June 14, 2014 at 2:51 am

      I squeezed out the considerable amount of water in my potatoes, but they continued to make more water as I cooked them. I used a bowel that was wok-ish in shape which allowed me to move the batter up the sides as the water fell to the bottom of the bowl while I was cooking them. It is the egg and flour that binds these goodies together... so when in doubt, add more binder. I didn't even measure my flour, I just kept adding until they weren't wet anymore and the mix started to clump together in my bowl.

      Reply
  19. Kristina says

    February 15, 2014 at 5:58 pm

    Do these veggie pancakes freeze well once cooked?

    Reply
    • Assistant to 100 Days (Amy) says

      February 20, 2014 at 8:24 am

      Hello. Yes they do. :) ~Amy

      Reply
  20. Lisette says

    January 24, 2014 at 12:57 pm

    5 stars
    Just made these for lunch for me and my 4-year-old daughter. Only had the sweet potatoes, but they turned out great - like French fry patties! Will for sure use this recipe again.

    Reply
  21. jz says

    December 15, 2013 at 11:49 pm

    4 stars
    I was a little skeptical at first, but I'm glad I gave them a try. I think this recipe will be very versatile and forgiving. Had a hard time getting crispy the first go around though.

    Reply
  22. Ellen says

    December 03, 2013 at 7:02 pm

    I made this yesterday and really enjoyed it. I was using some leftover cabbage so cooked it beforehand. I've made omelets with just veggie but the added flour (I used chickpea) was a nice twist. I will try with a flax egg next time. This will be great to make and have handy for a quick and portable snack. Thanks!

    Reply
  23. Franki says

    December 01, 2013 at 1:19 pm

    5 stars
    Fantastic! When preparing for my Hanukah party I mixed up traditional potato latkes with yukon gold and onions. Made a bunch of those then added parsnips, carrots, yellow squash, zucchini and sweet potato to make veggie ones. They were so delicious! I love the flexibility of this approach. I had a bunch of produce that wasn't going to last long so I just used it all. I had to use a very large amount of oil to get them to fry nicely. I'm trying to get away from "counting" my calories, but the greasiness did make me worry. But I think it's a great occasional treat!

    Reply
  24. Kim says

    November 28, 2013 at 11:51 am

    5 stars
    Just tried this with my daycare kids..really easy and tasty! A little too 'eggy' for my liking..might try one egg...who knows. Also used coconut oil instead of olive :)

    Reply
  25. Lynn says

    November 27, 2013 at 11:32 pm

    Shawn I use flax eggs. You can google the recipe. It is a combination of flax seed with water. It works just as well as egg replacement

    Reply
  26. Jennifer says

    November 27, 2013 at 9:41 pm

    Sounds so yummy, I can't wait to try these. We can't use gluten in our home so I'm going to try ground flaxseed instead. I'm hoping it will have the same binding effect. Has anyone tried this technique?

    Reply
    • Assistant to 100 Days (Amy) says

      December 06, 2013 at 12:29 pm

      Hi Jennifer. While I've not tried it in this recipe, I've used flax well as binder in many recipes. If you tried it, let us know. ~Amy

      Reply
  27. Shawn says

    November 27, 2013 at 8:18 pm

    These sound delish, but my daughter has a severe egg allergy (which makes cooking real food difficult) Any suggestions on a substitute to hold the pancake together? In baked goods I use flax seed and water as a substitute.

    Reply
    • Assistant to 100 Days (Amy) says

      December 02, 2013 at 1:42 pm

      Hi Shawn. I've used flax as a binder, though not in this recipe. ~Amy

      Reply
  28. Joni says

    November 27, 2013 at 7:53 pm

    I'm totally going to try this with the leftover stuff from juicing vegetables.

    Reply
    • Christine says

      November 28, 2013 at 9:52 am

      this is exactly what I was thinking, instead of wasting the good stuff left from juicing this is a great place to recycle it. One question though, thru juicing I may end up with more grated veggies so I can prepared batches and put them up with my food saver and freeze them until ready for use would this work once the veggies have thawed?

      Reply
      • Assistant to 100 Days (Amy) says

        December 03, 2013 at 7:47 am

        Hi Christine. I am not sure. Freezing changes the veggie's cell structure, so I am uncertain as to what the texture be. If you try it, please let us know your results! ~Amy

  29. Dana says

    November 24, 2013 at 11:56 am

    5 stars
    I have a silly question: Should these ingredients we cooked or raw?
    "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"

    Thank you.

    D.

    Reply
    • Assistant to 100 Days (Amy) says

      November 26, 2013 at 3:43 pm

      Hi Dana. They are raw. Then they cook in the pan as patties. :) ~Amy

      Reply
    • Shaina says

      March 07, 2014 at 10:54 am

      I was wondering the same thing, Dana! I was looking in the comments hoping someone else had the same question! ;)

      Reply
  30. Jennifer says

    November 01, 2013 at 12:35 pm

    4 stars
    Made this twice now and my 4 and 1 yr old LOVE IT!! My older boy said "add this to the rotation please!" Doesn't get any better than that! We made this gluten free by substituting flour with garbanzo bean flour and it tasted awesome.

    Reply
  31. Assistant to 100 Days (Amy) says

    October 28, 2013 at 7:50 am

    Hi Jennifer. Since gluten free is not our expertise, it is difficult to advise people on adapting recipes. However, Deliciously Organic has a gluten/grain free pancake that you might want to try: http://deliciouslyorganic.net/grain-free-almond-pancakes-day-14-grain-free-challenge/ . ~Amy

    Reply
  32. Jennifer says

    October 16, 2013 at 2:56 pm

    Not sure if this was in another post - what would you suggest to use to make it gluten free?

    Reply
    • Jennifer says

      November 01, 2013 at 12:39 pm

      I used garbanzo bean flour instead and it was great!

      Reply
  33. Leslie says

    August 23, 2013 at 1:09 pm

    Yum! Had a little left-over quinoa in the fridge, so I threw that in too. Since I'd just finished making the Whole Wheat Banana Pancakes & was feeling lazy, I put them in the oven on a greased cookie sheet for 10 minutes each side. Delicious.

    Reply
  34. Kara says

    August 19, 2013 at 12:33 pm

    5 stars
    This recipe works great with left over broccoli cole slaw, such as Mann's Sunny Shores Organic Biologique noted from the Asian slaw recipe, and a garnish of plain whole yougert or a homemade sweet chili sauce. I added onion to increase flavor.

    Reply
  35. Serena says

    July 27, 2013 at 7:54 pm

    You have eggs rather than egg whites and olive oil rather than canola oil in many of your recipes, I was told that I should use egg whites and canola oil - that it is healthier for you. What do you think?
    Thank you!

    Reply
    • Assistant to 100 Days (Amy) says

      July 29, 2013 at 11:53 pm

      Hi Serena. Here are a few posts that will help answer your questions: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2011/05/14/mini-pledge-week-10-no-refined-oils/, and https://www.100daysofrealfood.com/2013/02/25/egg-labels-whats-to-look-for/. ~Amy

      Reply
  36. Lisa says

    July 24, 2013 at 3:19 am

    5 stars
    Made these last night and they were delicious!! I used potatos, carrots and zucchini and my boyfriend -who usually isn't a fan of veggies- loved it!! They are fast and easy to make and i will definitely make them again! Thanks for sharing! :)

    Reply
  37. linda says

    July 03, 2013 at 5:52 pm

    Thank you for this recipe. Great way to use summer squash. I used Sweet potatoes, yellow squash, sweet onion and carrots. Easy to make and adaptable for those of us who cook for one.

    Reply
  38. Kayla says

    June 25, 2013 at 10:42 pm

    This recipe is great! I can't wait to try it, but am curious why is cooking in olive oil not healthy? Is there any real scientific reason behind it or is it just a myth?

    Reply
    • Assistant to 100 Days (Amy) says

      July 07, 2013 at 5:41 pm

      Hi Kayla. Olive oil oxidizes when cooked at high temperatures. So we use it for low temperature cooking and as an ingredient in non-cooked foods such as salad dressings. Check out #6 in these FAQs for more information on oils Lisa uses and how: https://www.100daysofrealfood.com/2012/10/23/real-food-faq-you-asked-we-answered-part-i/. ~Amy

      Reply
  39. Dhivya says

    June 04, 2013 at 12:51 am

    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.

    Reply
  40. Kristin says

    March 28, 2013 at 1:12 pm

    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.

    Reply
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