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!
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
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
- 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.
Rachel |
These were soooo good! I made them last night for dinner with zuchinni and a yam. They were so good, I made more this morning for breakfast!
YH |
Yep, these remind of me the Korean veggie pancakes. I’ve made them before w/ shredded potatoes, carrots, zucchini and garlic, and they’re good dipped in soy sauce. I haven’t used whole wheat, so I’ll try that next time. Thanks! :)
Megan Robinson |
I have a lot of green and yellow zucchini right now, so I decided to make these for dinner. Added in carrots, sweet potato, onion, red pepper, 1 tsp garlic powder and 1 tsp basil. My hubby and kids turned up their noses when I said I was making veggie pancakes, but they were pleasantly surprised by the taste. They were declared delicious by all! I’m glad I doubled the recipe because I have enough for lunch tomorrow! Thanks for another great recipe.
Ginger |
These are really delicious! I used red potatoes, sweet potatoes, carrots and zucchini. Had to add more flour as it was a tad on the watery side, but they were terrific and my 9 y/o son ate 4 of them!
100 Days of Real Food |
So glad to hear that! Also, you can squeeze the liquid out of the veggies first as another option….
Nancy |
Delicious!! I used a russet potato with the skin on, 3 carrots just washed not peeled and a zucchini. That gave my 4 cups so I doubled everything else. I fried them lightly in grass fed, pasture butter and olive oil and then stuck them in a 400 degree oven to get majorly crispy and brown. The recipe made 8 big ones and they all went. It was our entire dinner, no one wanted anything else.
We always eat potato pancakes with loads of applesauce and a bit of sour cream, so we did the same with these. I made the applesauce with raisins, cinnamon and apples and that was really good.
rachel h. |
I really liked these, but my kids were a no go. My 6 year old asked me why I just didn’t give her zucchini, yams, and carrots. I would definitely make these for lunch for myself though, maybe even melt a piece of cheddar cheese over the top. Mmmm!
Heidi |
Can you freeze these? If so what is the best way?
100 Days of Real Food |
I haven’t tried, but I bet it would work since everything is cooked. Let us know!
jessica garcia |
Oh this is great! I’ve been trying to figure out what to do with the pulp from juicing my vegetables (carrots, sweet potato, cucumber)other than adding them to meatloaf and breads!
Christine |
I juice also and this is a great way to recycle the pulp but I’ve never used sweet potatoes. Do you think freezing the pulp until ready to use would be ok and do you peel the potato first?