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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!
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
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
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Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
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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.
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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.
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Transfer cooked pancakes to a plate lined with paper towels.
Serve warm with sour cream and/or applesauce.
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My family LOVE’s this recipe, even my 7 year old. I make as direct and usually use one white potato, carrot and zucchini. If you let it sit too long the egg mixture does pool at the bottom of your bowl so I always toss the mixture each time I place some in the pan. I use a bit more oil then directed and that helps them get crispy on the outside.
Just wondering if these freeze well?
Just made these. My kids were not excited when they heard they were having veggie pancakes for lunch, but they devoured them after one bite. I added a little more salt to taste and cooked in avocado oil. Glad I also took the time to squeeze out the excess moisture in the shredded veggies before adding the egg and flour. This helped to make them crisper instead of spongy. Absolutely delicious! Great way to use up excess veggies.
Has anyone tried this with a flax egg?
I did try this with a flax egg as my son has an egg allergy. They did not hold together well at all. Nothing binds quite like egg unfortunately.
I wonder if it would work better with mashed up white beans? We have the egg allergy too, always trying to make things like this!
maybe adding some beans to make the mixture sticky as I have successfully made a black bean burgers without egg, and it stuck well together using a bit more flour and put burgers in fridge before cooking.
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.
I was sugested this blog via mmy cousin. I am now not positive whether this put up is written by means oof him as no one else
realize such designated about my problem. You are amazing!
Thank you!