Vegetable Pancakes

This recipe was adapted from the Kitchn.

These pancakes are more savory and more filling to fuel you for the day ahead.


2 cups grated fresh vegetables (I used 1 small zucchini, grated and 4 small carrots, peeled and grated)
2 green onions
1 clove garlic (or 1 garlic scape if you have any from your CSA!)
½ bunch fresh parsley
1 recipe of your favorite pancake batter or mix (here’s the recipe I used)


  1. Grate the vegetables using the large holes on a box grater or a Cuisinart or KitchenAid if you have it. Thinly slice the onions, mince the garlic, and roughly chop parsley.
  2. Prepare one recipe of your favorite homemade or store-bought pancake mix and fold the vegetables into the prepared pancake batter.
  3. Warm a skillet over medium-high heat and brush it gently with oil. Scoop the batter onto the warmed skillet. Cook 3 to 4 minutes, or until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.
  4. Possible toppings: salsa and plain Greek yogurt, a schmear of refried beans, prepared chutney, pesto or just a squeeze of lemon. They are also really good just the way they are.

This makes about 16 pancakes.


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