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.
These look yummy and I can’t wait to try them with my two children. I am always looking for new side dishes to liven up our meals. I have tried many of your suggestions and they are always met with smiles! Thank you!
I would LOVE to try these as I love potato cakes, however I don’t eat eggs. I wonder what I could use as a binder instead of the egg? Would you have any suggestions? Thanks. I enjoy your site.
I was wondering the same thing. I am a vegan and don’t eat eggs. I was thinking maybe ground flaxseed mixed with water, but waiting for anyone else’s feedback.
I can’t wait to try these!!!!
Try using applesauce as a binder with a little extra whole wheat flour. that should work in place of an egg.
apple butter I have used in baking as a binder and to add moisture.
I’ve used the ground flaxseed & water in baking recipes and it works very well….so I’d give it a try.
What do you normally use in place of eggs in recipes?
you can use chia seeds and water. . . it sets up like a gelatin and is super high in fiber I believe
This is great. I have a zucchini and a red bell pepper that have seen better days. It’ll go great with the leftover roasted chicken I made last night!
These are basically latkes if you were just to use potatoes and onions. I love zucchini cakes with fresh dill and sour cream with chives or Ranch dressing. We eat veggie/potato pancakes with sour cream, applesauce (traditional)or ketchup, Ranch dressing, Tabasco, salsa and/or BBq sauce. I made these for my son’s Kinder class last year and the kids came back for 3rds and I ran out and one girl cried!
I have tons of fresh tomatoes. Can I freeze them chopped to use later? I plan to make veggie chili and freeze, also have frozen some whole (father in law says he uses them later for stews) HELP
Becky. Check out this tutorial on freezing your tomatoes! http://truffulaseedproduce.blogspot.com/2010/07/tutorial-freezing-veggies.html
I just cut out the stem part and any blemishes, throw them whole into a freezer baggie and freeze. When I have a bunch of bags and some time, I cook them down, skins and all, either in the crock pot or on the stove and then use my immersion blender to make wonderful tomato sauce (skins and seeds provide lots of fiber and flavor). I then freeze the sauce in mason jars (be sure to leave some room at top for expansion) and use throughout the rest of the year in chili, soups, stews, spaghetti sauce, etc.
I have tons of tomatoes too! I’ve been cutting them in half, put on cookie sheet, drizzle with olive oil and sea salt. Put in 200* oven for 12 hrs (usually overnight). Let cool, freeze on cookie sheet and then put in baggies. Adds AWESOME roasted tomato flavor to sauces, soups, and even delish right out of the oven on crusty bread.
Should say “put in baggies and freeze”.
Cook them with kim chi! Then they are even More Yummy! :) We make these at home and eat them with a side of soy sauce– They are called Veggie Jeon.
I have added onions, peas and corn and it tastes yummy. Thanks. Another option is to use chickpea/garbanzo flour and water (make it to ocnsistency of buttermilk) instead of eggs.
These look absolutely delicious. I can’t wait to try them out for my husband. He has recently made the choice to go vegetarian, so I am trying to find all kinds of new recipes to try. Thanks for the inspiration!
I’ve made zucchini pancakes, but never thought of using other vegetables. Can’t wait to try this!
Becky, you can freeze tomatoes. There are a couple of different ways to do it. Online is a great source for how to. You can blanch whole tomatoes for about 30seconds, put them in ice water for 30 seconds. Skin should peel right off. You are then supposed to cut them up, remove the seeds and the wet pulp. Freeze them. I usually use mine to make sauces, purees, and pastes so I usually do not remove the skin, pulp, or the wet pulp on mine. So for my family needs, I generally just cut mine up into chunks and freeze using a vacuum sealer. If a recipe I am doing calls for chunks, then I skin them while slightly frozen. Skin comes off in seconds.
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!
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! :)
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.
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!
So glad to hear that! Also, you can squeeze the liquid out of the veggies first as another option….
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.
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!
Can you freeze these? If so what is the best way?
I haven’t tried, but I bet it would work since everything is cooked. Let us know!
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!
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?
Did anyone freeze these? If so, how did you thaw? I always have left overs! Thanks
If you throw in white potato and some onion, these taste a lot like hash browns. My family requested them for breakfast!
Just made these for lunch for (2) four year olds, a five year old, and a 19 month old. I got three thumbs down :( I’ll make these again but only for myself… I thought they were yum!
Oh no! What veggies did you use?
2 carrots, 1/2 sweet potato (it was large), and 1/2 zucchini. One of the four year olds does not like sweet potatoes and overheard that was in there. The five year old could not specify what she didn’t like about it, and I think it was a textural issue for the baby. No worries, I’ll keep trying new things with them :)
I tried this today and loved it. I added some dried onion flakes… not sure if they are “Real Food” or not, but it turned out delicious. Thanks for sharing! I am going to post on my blog about your site. :)
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.
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!
More flour was key! just made these are awesome!!
Can anyone recommend something to substitute for the eggs for a child with an egg allergy?
I’ve never tried it myself, but I know some use ground flaxseed as a substitution. Good luck!
I’m allergic to eggs and I use “egg replacer”. Comes in a box and is sold at natural food stores at least. It is gluten free to and works wonderfully!
EGG ALLERGY : I know this is late for replying to poster but I found this and so in case someone else needs this info thought I would post it anyway ..
Eggs as a Binder
For recipes which use eggs primarily as a binder (such as drop cookies), possible substitutions for one egg include:
1/2 of a medium banana, mashed
1/4 cup of applesauce (or other pureed fruit)
3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg)
1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
REF : http://www.kidswithfoodallergies.org/resourcespre.php?id=104&title=Basic_recipe_substitutions_for_egg_allergy
Chia Egg!
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!
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!
Love these. My non-vegetable eating husband ate seconds! These were a big hit. I did sweet potato and zucchini. Fabulous!!!!
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)
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.
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
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.
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!
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.
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. ;)
Are veggies already cooked?
No. They are cooked in the pancake. Jill
Could you freeze extras? Before or after cooking?
Hi KW. Yes…cook them first. Jill
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. :)
These were so delicious! I used zucchini, sweet potato, carrots and onion. Will definitely be making these again!
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.
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.
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.
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?
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
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.
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! :)
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!
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
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.
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.
Not sure if this was in another post – what would you suggest to use to make it gluten free?
I used garbanzo bean flour instead and it was great!
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
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.
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.
Hi Dana. They are raw. Then they cook in the pan as patties. :) ~Amy
I was wondering the same thing, Dana! I was looking in the comments hoping someone else had the same question! ;)
I’m totally going to try this with the leftover stuff from juicing vegetables.
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?
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
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.
Hi Shawn. I’ve used flax as a binder, though not in this recipe. ~Amy
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?
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
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
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 :)
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!
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!
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.
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.
Do these veggie pancakes freeze well once cooked?
Hello. Yes they do. :) ~Amy
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?
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.
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.
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?
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
I just used a cheese grater this time. I might try the grater blade on my food processor next time.
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:)
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!
That’s what I did – I just peeled and grated using a cheese grater. No need to cook first.
Thanks a lot! I can’t wait to try these!
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…
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!
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!
Lisa, these were so, so good. Thank you for posting this!
Any recommendations for baking these? I love the concept, but mine have been a little too oily despite multiple attempts. Thanks!
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
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!!
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).
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!
Any suggestions for an egg substitue here? Darn allergies… Thank you!
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
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!
Can you give me your opinion on the 365 products at whole foods? We are trying to restock our pantry. Thank you
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
This may be a silly question, but do the veggies have to be cooked first?
Hi Laura. No, they are cooked in the skillet. :)
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!
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.
Has anyone tried to add cheese to these?
These look utterly amazing! I’m making them for breakfast this morning, with a twist! I’m going to use gravenstein apples, sweet potatoes and some cinnamon in them. Then I’m going to make veggie ones for dinner with some halibut. I’m so excited to make these!!
A note to consider if you use zucchini or yellow squash. These two veggies have a very high water content and really should have the water squeezed out of them with a paper towel after grating and before adding to the mix of other veggies or you will have a very wet batter. I know because I just made these and didn’t think to do this and spent my time hand wringing each and every pattie before placing in the pan.
I’m curious if anyone has tried to freeze these… before or after cooking… ???
Hello Christina. I’ve frozen them several times after cooking and reheat them after thawing in a skillet. ~Amy
We just made these for dinner tonight. I used a sweet potato, 2 carrots, and 1 yellow squash. I mixed it about 45 minutes before cooking. It set on the counter and what moisture was there from the squash I poured out. They turned out great. We tried several different combinations of toppings…..maple syrup, cayenne hot sauce, ketchup, and salt. My favorite was hot sauce and ketchup together although my husband really liked the maple syrup. I think the family liked them and we will make them again. I love that the combinations can be different each time.
Thank you for a delicious and easy way to use up veggies! We have an overload of veggies in our garden and have used different mixtures of; kohlrabi, yellow squash, zucchini, kale, carrots, green tomatoes (I will peel the skin next time), and chopped banana peppers. I always double the recipe for our family; 2 adults, 2 young kids, and have just the right amount. For a little extra taste I’ve added things like garlic and herb blend, cumin, Italian herb blend, chili powder (my 2 yr old did not like the spice). We use plan yogurt for our dip. Glad to have this recipe in my weekly line up!!!
Has anyone tried it with shredded eggplant?
My 15-year old niece and I had these for dinner last night. We used some leftover Yukon Gold potatoes, zucchini and carrots for a little extra crunch. They were simply delicious. She absolutely loved them. It is definitely a great way to use leftover veggies, and SO quick and simple to make.
Amazing! My 14 month old LOVED them! I doubled the recipe and used 1/4 of each of these four veggies: white potatoes, spinach, beets and carrots. After sitting there for about 20 minutes, the mixture looked super watery so I drained it pretty good but still left it very moist. The first round, I had added minced garlic and onion powder. For the second batch, I added a lot more onion powder. The third batch, I added allspice. My favorite were the 2nd batch. I think onion would definitely be a good addition no matter what other veggies.
Has anyone tried putting peppers in these? I am a picky eater, but I really want to eat healthy and eat more veggies…
Hi there. You could add peppers, just decrease or eliminate one of the other veggies. ~Amy
Has anyone tried this recipe with a grain free flour?
I am definitely going to try this recipe and may even have to blog about it. Thanks.
I’m sure you have received lots of feedback on these. But I need to chime in. I am going from your recipe for these in your book. I am sure by now you have realized that some info needed to be added to this recipe. Such as pressing out all the liquid from the shredded veggies before mixing the ingredients. Also, what you need to set your burner on for the pan such as medium or medium-high heat. Just some suggestions in case anyone else has not suggested this. I am making these right now and they are looking more like some sort of egg/veggie combo. I was trying to make these as latkes tonight for the first night of Chanukah but thankfully my children won’t really care that they aren’t quite the same. :-)
Hi! My four year old and I just made these and are eating them at the counter right now!
My question is – can we make a bunch and freeze and warm up at a later date – do they freeze well?!
Thanks – Kinglsey
Hello. Sure you can make and freeze them. I thaw them and reheat in a pan. ~Amy
I made these tonight, and the mixture was quite gloppy (there was even quite a bit of liquid in the bottom of the bowl after I scooped out all the veggies). I ended up having to finish them in the oven to get them to set up in the middle. Is it normal for the mixture to be so wet or do you think I messed up? They were delicious though! The teenager had seconds, so that is definitely a plus!
My family has often made dished with shredded potatoes (latkes and potato kugels). One trick that we learned is that the potatoes need to be VERY WELL DRAINED. I shred the potatoes in the food processor, rinse them in a colander and then squeeze the living daylights out of them to get them as dry as possible. Also keep in mind that zucchini and squash will release water as the cook.
Are these made from left over veggies that are already cooked or can I use raw veggies? I wasn’t sure if I used raw carrots or sweet potatoes that they would cook? Thanks!
Hi Terry. The veggies are raw and they will cook through.
Do you have any recommendations for an egg substitute? My son has an egg allergy and I’ve tried similar recipes with flax eggs and baking powder but the veggie pancakes always seem to fall apart.
Hi Meghan. Nothing binds quite like egg. Here is an egg-less recipe that might give you some guidance: http://www.food.com/recipe/vegan-paleo-vegetable-pancakes-510895.
You can substitute a flax “egg” in many recipes. Just mix 1 tbls flax meal and 2 and 1/2 tbls water, and let set for a few minutes.
I made these tonight and my family didn’t like them. I used potato, carrot, and a little sweet potato. I followed the recipe to the letter. The mixture was very watery. In the pan, they didn’t hold together very well and were a bit difficult to flip. They also made a mess out of my cast iron pan by sticking in many places. After supper I read some of comments and discovered that I should have drained the water from the veggies before continuing with the recipe. That would be information to have IN the recipe as well as how thick/thin to make the pancakes.
I received the 100 Days cookbook for Christmas and have REALLY enjoyed the recipes I’ve tried so far except this one.
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.
I make mine with 1/2 cup of flour and a splash of water. I also fry in a little sesame oil..adds an Asian inspired flavour.
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.
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.
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.
Can I make them as waffles?what changes should I do
These definitely are meant to be cooked in a frying pan. :)
Hi! Can you use almond flour or flax seed instead of whole wheat flour?
do you have to partially cook the white or sweet potato before shredding?
Hello there. No, you do not need to cook them first.