Vegetable pancakes are an easy dinner to throw together, using almost any vegetables you have on hand. This recipe uses shredded sweet potato, zucchini, and carrot, but almost anything will work!
Ingredients (serves 2)
2 cups mixed veggies, shredded on the large holes of a box grater
2 large eggs
1 tablespoon all purpose flour, whole wheat flour, or gluten-free flour mix (more if needed to make desired consistency)
1/4 teaspoon kosher salt
Dash of hot sauce (optional)
1-2 tablespoons olive oil (for cooking the pancakes)
Low-fat sour cream or applesauce for serving (optional)
Combine the shredded veggies with the eggs, flour, and salt in a medium bowl and stir to thoroughly combine. Add a dash of hot sauce if desired. If batter seems too loose, add a little more flour in teaspoon increments until it reaches a not-too-runny consistency.
Heat a thin layer of olive oil in a large, non-stick skillet over medium heat.
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.
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