• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Start Here
  • Recipes
  • Blog
    • School Lunches
    • Slow Cooker
    • Budget Tips
    • Food Allergies
    • Special Diets
    • Videos
  • About
    • Our Story
    • Real Food Defined
    • Meal Ideas & Resources
  • Shop
    • My Cookbooks
    • Meal Plans
    • Amazon Favorites
  • Free Resources
  • Start Here
  • Recipes
  • Blog
    • School Lunches
    • Slow Cooker
    • Budget Tips
    • Food Allergies
    • Special Diets
    • Videos
  • About
    • Our Story
    • Real Food Defined
    • Meal Ideas & Resources
  • Shop
    • My Cookbooks
    • Meal Plans
    • Amazon Favorites
  • Free Resources
Home » Blog » Vegetable Pancakes

Vegetable Pancakes

 Updated: July 19, 2017    Lisa Leake    190 Comments

28.9Kshares
  • Facebook19.5K
  • Pinterest9.4K
  • Email

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!

Vegetable Pancakes from 100 Days of Real Food

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
4.62 from 26 votes

Course: Dinner, Lunch, Sides
Cuisine: American
Keyword: healthy eating
Dietary Restriction: Dairy Free, Peanut/Tree-Nut Free, Vegetarian
Category: Picky Eater

Active Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings (Adjust to suit): 2 people
Calories: 192 kcal

This is another one of those recipes where you can throw in whatever veggies you have on hand (and need to eat!).

Print

Vegetable Pancakes from 100 Days of Real Food

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

  1. Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
  2. 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.
  3. 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.
  4. Transfer cooked pancakes to a plate lined with paper towels.
    Serve warm with sour cream and/or applesauce.

Recipe 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.
28.9Kshares
  • Facebook19.5K
  • Pinterest9.4K
  • Email

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Category: Dinner, Lunch, Recipes

Previous Post: « Real Food Tips: 12 Ways to Deal with a Picky Eater
Next Post: Guest Post: 10 “Real Food” Mobile Apps Seafood Watch iPhone App»

Other Posts You Might Like

  • #Cheese Blintz Pancakes by 100 Days of #RealFood
    Whole Wheat Cheese Blintz Pancakes
  • Quesadillas from 100 Days of Real Food
    Vegetable Quesadillas on Whole-Wheat Tortillas
  • Recipe - Sweet Potatoes and Apples from 100 Days of Real Food.jpg
    Sweet Potatoes and Apples
  • Recipe Tzatziki Sauce for 100 Days of Real Food
    Tzatziki Sauce

About Lisa Leake

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

Reader Interactions

Comments

  1. Cristy

    August 9, 2018 at 11:32 am

    do you have to partially cook the white or sweet potato before shredding?

    Reply
    • Amy Taylor (comment moderator)

      August 22, 2018 at 11:03 am

      Hello there. No, you do not need to cook them first.

      Reply
  2. Kelli

    July 23, 2018 at 10:59 pm

    Hi! Can you use almond flour or flax seed instead of whole wheat flour?

    Reply
  3. Pratyusha Chadalavada

    May 18, 2018 at 12:52 pm

    Can I make them as waffles?what changes should I do

    Reply
    • Amy Taylor (comment moderator)

      May 25, 2018 at 10:41 am

      These definitely are meant to be cooked in a frying pan. :)

      Reply
  4. Natalie

    January 28, 2018 at 8:56 am

    Can you freeze these? Would love to have these more often but a little time consuming on weekdays

    Reply
    • Amy Taylor (comment moderator)

      February 7, 2018 at 11:27 am

      Yes, you can. I reheat them on a skillet.

      Reply
  5. Raven Brett

    October 24, 2017 at 5:18 pm

    We can’t do dairy. What else would be good to top with besides sour cream or applesauce?

    Reply
    • Amy Taylor (comment moderator)

      November 2, 2017 at 11:46 am

      Hi. I’ve used coconut milk yogurt.

      Reply
  6. Sandy

    July 17, 2017 at 11:13 pm

    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.

    Reply
  7. Betsy

    June 14, 2016 at 9:28 pm

    Has anyone tried this with a flax egg?

    Reply
    • Nicole

      June 18, 2018 at 9:41 pm

      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.

      Reply
    • Meghan

      June 18, 2016 at 9:24 am

      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.

      Reply
      • michele roe

        July 7, 2016 at 3:37 pm

        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!

        Reply
        • Anne

          July 21, 2016 at 5:54 am

          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.

          Reply
  8. Rachel

    February 21, 2016 at 1:35 pm

    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.

    Reply
  9. Suzanne Fontanna

    January 20, 2016 at 12:00 pm

    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?

    Reply
  10. Mary

    January 3, 2016 at 4:15 pm

    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.

    Reply
  11. Meghan Weidl

    August 18, 2015 at 9:45 am

    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.

    Reply
    • Barbara

      September 14, 2015 at 4:19 pm

      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.

      Reply
    • Amy Taylor (comment moderator)

      August 31, 2015 at 10:10 am

      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.

      Reply
  12. Terry

    January 17, 2015 at 7:03 pm

    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!

    Reply
    • Amy Taylor (comment moderator)

      January 20, 2015 at 4:15 pm

      Hi Terry. The veggies are raw and they will cook through.

      Reply
  13. Emily

    January 15, 2015 at 11:52 am

    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.

    Reply
  14. Jayne

    January 14, 2015 at 9:04 pm

    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!

    Reply

more comments

1 2 3 … 7 Next »

Tell us what you think by leaving a comment below! Cancel reply

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

I agree to these terms.

Primary Sidebar

Lisa Leake

Hi, I'm Lisa Welcome to my blog about cutting out processed food! Learn more →

Join 2 Million Followers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
100 Days of Real Food On A Budget

Real Food is More Affordable Than You Think

All 100 recipes in my latest cookbook (#3 in the series!) are $15 or less to make.

Learn More

Popular Posts

85 Snack Ideas for Kids (and Adults)!

Great tips for making a green smoothie

How to Make a Perfect Green Smoothie

School Lunch Roundup!

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About

  • Our Team
  • Partner with Us
  • Contact
  • Speaking Engagements

Policies

  • Comment Policy
  • Terms of Use
  • Privacy Policy

Quick Links

  • Free Resources
  • Start Here
  • Recipe Index
  • Blog
  • Our Team
  • Partner with Us
  • Contact
  • Speaking Engagements

Copyright © 2010 100 Days of Real Food · All Rights Reserved · 100 Days of Real Food® is a registered trademark of Leake, LLC.