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24 Sep 2017


By Gracie Carroll

What To Make: Eat-All-Your-Vegetables Pancake Recipe

By Edit Seven

vegetable pancake recipe by Anne-Marie Bonneau

We all love a great and unique pancake recipe. But how unique can a pancake recipe be when it almost always require the same ingredients, just different toppings? Well, we’re very confident in saying that this pancake recipe from Anne-Marie Bonneau (Zero-Waste Chef herself) is exceedingly unique! Ever heard of vegetable pancakes?

Got leftover veggies in the fridge? half a zucchini or cabbage? A salad leftover? A lone carrot that you don’t know what to do with? Put them all in this Eat-All-Your-Vegetables pancake dish! While it’s definitely different from our usual breakfast dish, these savoury vegetable pancakes satisfy eaters of all ages. Plus, it’s a good way to get your family to eat some greens!

Learn how to make this vegetable pancake recipe for National Pancake Day or just a regular Sunday! Keep reading for the recipe.

Vegetable Pancake Recipe

What You Need:

4 cups grated vegetables (russet potatoes, carrots, zucchini, sweet potatoes, turnips, parsnips, or cabbage)

1/4 cup bread crumbs or flour (all-purpose, whole wheat, or rye)

2 large eggs

1 teaspoon coarse salt

Freshly ground black pepper

Olive oil, for frying

What To Do:

If using zucchini or potatoes, place them in the center of a thin dish towel. Roll up the towel, and squeeze out the juice. Refrigerate or freeze the liquid for broth.

Place the vegetables in a large bowl and fluff with a fork. Stir in the bread crumbs, eggs, salt, and pepper to taste and combine well.

Heat a large skillet over medium heat and add enough oil to coat it.

For each pancake, drop 1/4 cup of the batter into the hot pan.

With a spatula, flatten it down so it’s about 1/4 inch thick.

Flip after the bottom has browned, about 5 minutes.

Remove from the pan once the other side has also browned, another 3 to 5 minutes.

Add more oil to the pan as necessary and continue cooking the pancakes.

Keep them warm in the oven altogether, or serve individually at once.

Serve with sour cream, egg white aioli, or cilantro chutney, if desired.




(Excerpted from The Zero-Waste Chef by Anne-Marie Bonneau. Copyright © 2021 by Anne-Marie Bonneau. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.)

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