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.
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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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Andrea says
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.
Deborah Silva says
These were so delicious! I used zucchini, sweet potato, carrots and onion. Will definitely be making these again!
Angela says
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. :)
Jenny says
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.
KW says
Could you freeze extras? Before or after cooking?
Assistant to 100 Days (Jill) says
Hi KW. Yes...cook them first. Jill
Bridget says
Are veggies already cooked?
Assistant to 100 Days (Jill) says
No. They are cooked in the pancake. Jill
Emily says
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. ;)
Kara says
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.
Melissa says
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!
Donna says
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.
Trisha says
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.
Assistant to 100 Days (Jill) says
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
Kirstin says
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)
Lisa says
Love these. My non-vegetable eating husband ate seconds! These were a big hit. I did sweet potato and zucchini. Fabulous!!!!
Rikki says
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!
Erin says
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!
K. Kelley says
Can anyone recommend something to substitute for the eggs for a child with an egg allergy?
100 Days of Real Food says
I've never tried it myself, but I know some use ground flaxseed as a substitution. Good luck!
yinzah says
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!
WNCmountingirl says
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
Shannon says
Chia Egg!
jaci says
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!
Sara says
More flour was key! just made these are awesome!!
beth G says
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.
Lisa V. says
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. :)
Kim says
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!
100 Days of Real Food says
Oh no! What veggies did you use?
Kim says
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 :)
Dani says
If you throw in white potato and some onion, these taste a lot like hash browns. My family requested them for breakfast!
natasha says
Did anyone freeze these? If so, how did you thaw? I always have left overs! Thanks
jessica garcia says
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!
Christine says
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?
Heidi says
Can you freeze these? If so what is the best way?
100 Days of Real Food says
I haven't tried, but I bet it would work since everything is cooked. Let us know!
rachel h. says
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!
Nancy says
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.
Ginger says
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!
100 Days of Real Food says
So glad to hear that! Also, you can squeeze the liquid out of the veggies first as another option....
Megan Robinson says
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.
YH says
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! :)
Rachel says
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!
Mindy says
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.
Rebecca ~ Sweet Baby Yams says
I've made zucchini pancakes, but never thought of using other vegetables. Can't wait to try this!
Jessica Marshall says
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!
Amy says
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.
Joanna says
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.
becky racine says
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
Heather says
Becky. Check out this tutorial on freezing your tomatoes! http://truffulaseedproduce.blogspot.com/2010/07/tutorial-freezing-veggies.html
Susan says
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.
winni says
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.
winni says
Should say "put in baggies and freeze".
charlotte gracer says
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!
Amy @ A Little Nosh says
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!
Kathy says
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.
Dena says
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!!!!
Helene says
Try using applesauce as a binder with a little extra whole wheat flour. that should work in place of an egg.
Kate says
apple butter I have used in baking as a binder and to add moisture.
Carol says
I've used the ground flaxseed & water in baking recipes and it works very well....so I'd give it a try.
100 Days of Real Food says
What do you normally use in place of eggs in recipes?
Whitney says
you can use chia seeds and water. . . it sets up like a gelatin and is super high in fiber I believe
Jessica says
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!