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
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.
Print Recipe
Servings: 2 people
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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do you have to partially cook the white or sweet potato before shredding?
Hello there. No, you do not need to cook them first.
Hi! Can you use almond flour or flax seed instead of whole wheat flour?
Can I make them as waffles?what changes should I do
These definitely are meant to be cooked in a frying pan. :)
Can you freeze these? Would love to have these more often but a little time consuming on weekdays
Yes, you can. I reheat them on a skillet.
We can’t do dairy. What else would be good to top with besides sour cream or applesauce?
Hi. I’ve used coconut milk yogurt.
These are so good! My husband and I both loved them. I had about 3/4 C shredded carrots left over from another recipe, so I tossed those in with 1/4 grated zucchini and 1 C grated sweet potatoes. I substituted 1 TBSP flax meal for the flour to keep them gluten-free. They were amazing! Just a tiny dab of applesauce was a perfect topping. Looking forward to trying other veggies.