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Savory Veggie Pancake Recipe

Savory Veggie Pancake Recipe

Lighter than the classic potato pancake and full of flavor, these pancakes are super tasty and are a great way to enjoy all the summer veggies available. They are crispy on the outside and moist and delicious on the inside – a real summer treat!

3 small zucchini, shredded
1 cup onion, finely chopped
2 small red potatoes, shredded
2 carrots, peeled and shredded
½ cup corn, frozen or fresh
4 eggs
6 tablespoons flour
1 ¼ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon basil, dried
1/2 teaspoon granulated garlic
½ teaspoon granulated onion
½ cup white sharp cheddar cheese, shredded
oil for frying
sour cream or salsa(optional)

  • Mix eggs, flour, seasonings and cheese in large bowl.
  • Add vegetables to bowl and mix well.
  • In frying pan, heat ¼ inch of oil to medium-high.
  • With a slotted spoon, drop vegetable mixture by 1/3 to ½ cup per pancake, depending on how large you want the pancakes. Fry until edges brown, then flip over and fry another two minutes.
  • Drain on paper towels.  Serve plain or with topping of your choice.


Savory Veggie Pancakes


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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


+ add your own
2:16AM PDT on Sep 20, 2014


9:21AM PDT on Sep 2, 2014

Very well done

12:59AM PDT on Aug 27, 2014

got it

12:35AM PDT on Aug 27, 2014

cool vegans

1:16AM PDT on Aug 25, 2014


12:39AM PDT on Aug 25, 2014

loooks so yummy

11:32PM PDT on Aug 21, 2014

great recipes

11:14PM PDT on Aug 21, 2014

love the pannys

9:41AM PDT on Aug 9, 2014

luve ur Work

3:54AM PDT on Aug 6, 2014

well done

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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