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!).
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.
Recipe Notes
Nutrition Facts
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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.
Has anyone tried this with a flax egg?
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.
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.
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.
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?
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.
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.
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.
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.
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.
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.
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!