Quick and Tasty Vegetables Pancakes (Vegetarian-Friendly Recipe)

If you are looking for a healthy vegetable-based recipe, these vegetable pancakes will be perfect with a mixture of carrots, zucchini, and onion. These pancakes can be served as an appetizer with a dipping sauce like an aioli or they can be served as part of a main dish with French fries, rice, and/or a salad.

To make the vegetable pancakes, carrots get mixed with onion, salt, and water, and allowed to marinate for a few minutes. Then, once strained, it gets mixed with zucchini, eggs, salt, pepper, flour, and baking powder until combined. Then, they get pan-fried until they are golden brown on both sides, resulting in crispy vegetable pancakes that are so delicious!

What are Vegetable Pancakes?

These vegetable pancakes are a mixture of shredded carrots and zucchini, diced onion, eggs, flour, seasonings, and baking powder that are fried as pancakes in a skillet. It is different from traditional pancakes or flapjacks as the mixture is chunky with lots of vegetables and isn’t a fluid batter. The results are tender golden pancakes that can be served as an appetizer or as part of a dinner or lunch.

Pro Tips

• Make sure you squeeze the liquid from the zucchini before adding it to the batter, or the mixture will be too wet.
• If you find that the mixture is too loose, you can add extra flour until the correct consistency is reached.
• Other seasonings would be great in these pancakes. Consider adding chopped herbs, minced garlic, lemon zest, or cayenne pepper into the mixture for added flavor.
• Cook the pancakes in a non-stick skillet for the best results. This will ensure the pancakes don’t stick when you try to flip them.
• Use a quarter cup measuring cup to scoop out the batter into the pan to ensure the pancakes are even sizes.

What to Serve with Vegetable Pancakes?

These vegetable pancakes are great served as an appetizer with a lemon or garlic aioli or sour cream and a sprinkling of chives. However, you could also serve them for lunch or dinner with sides like French fries or a green salad. They would also make an excellent replacement for an English muffin for eggs benedict if you would like to make a lower carb version.

What if the Pancake Batter is Too Runny?

If you find that your vegetable pancake batter is too runny, it could be that there is too much water in the vegetables. You can fix a runny batter by adding extra flour to the mixture.

Can I Make Vegetable Pancakes Gluten-free?

Yes, if you would like your pancakes to be gluten-free, you can replace the all-purpose flour with your favorite gluten-free flour instead. However, you may need to play with the ratio to ensure the pancakes have the correct consistency.

Can I Add Other Seasonings to the Pancakes?

Yes, these vegetable pancakes can be a blank canvas for any of your favorite seasonings such as chili powder, cayenne, dried herbs, or garlic powder. You can also add chopped herbs to the mixture like parsley, dill, tarragon, or thyme.

How to Store Vegetable Pancakes

If you have leftovers of these pancakes, they will keep well in a sealed container in the fridge for a few days. Alternatively, you freeze them for a few months, although their texture will become softer after freezing them.

How to Make Vegetable Pancakes

Step 1

Step 1

Step 1: Grate the carrots and place them in a bowl. Stir them with the onion, salt, and water, and set the mixture aside.

Step 1: Grate the carrots and place them in a bowl. Stir them with the onion, salt, and water, and set the mixture aside.

Step 2

Step 2

Step 2: Peel and grate the zucchini. Place it in a strainer set over a bowl and sprinkle it with salt. Allow the liquid to drain, pressing the zucchini to remove the excess moisture.

Step 2: Peel and grate the zucchini. Place it in a strainer set over a bowl and sprinkle it with salt. Allow the liquid to drain, pressing the zucchini to remove the excess moisture.

Step 3

Step 3

Step 3: Strain the carrot mixture with the zucchini, eggs, salt, pepper, flour, and baking powder until combined.

Step 3: Strain the carrot mixture with the zucchini, eggs, salt, pepper, flour, and baking powder until combined.

Step 4

Step 4

Step 4: Fry the pancakes in a non-stick pan until golden brown.

Step 4: Fry the pancakes in a non-stick pan until golden brown.

Step 5

Step 5

Step 5: Serve immediately!

Step 5: Serve immediately!