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!). 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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Has anyone tried to add cheese to these?
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.
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!
This may be a silly question, but do the veggies have to be cooked first?
Hi Laura. No, they are cooked in the skillet. :)
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
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!
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
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!
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).
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!!
Lisa, these were so, so good. Thank you for posting this!
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!
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!
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…
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!
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:)
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.
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.
Do these veggie pancakes freeze well once cooked?
Hello. Yes they do. :) ~Amy
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.
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.
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!
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!
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 :)
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
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
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
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
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! ;)
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.
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
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!
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.
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.
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
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! :)
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.
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
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.
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.