So I thought that it would be fun to knock out a batch of vegetable pancakes. When I moved out of home, my cooking repertoire was pretty dismal. A least by having vegetable pancakes, I got a decent amount of vegetables in my week, and they could also be kept in the fridge so I had a reason not to cook every night. Because truthfully, I had no desire to!
These vegetable pancakes are SO SIMPLE. And now that I have a food processor to do all the heavy lifting (ie grating / chopping the vegetables), it is even easier. It can take awhile though, mostly because in my fry pan I only cooked two pancakes at a time, and because you want them to cook through, each batch takes about 10 minutes. But that's just time, not effort.
- 1 sweet potato, grated
- 2 potatoes, grated
- 1 zucchini, grated
- 2 carrots, grated
- 1 can of corn kernels, drained
- About 1.5 cups of peas (I used frozen, and just let them defrost on the draining corn)
- About 1/2 to 2/3 cup of plain flour (any type of flour will work fine ie. quinoa, buckwheat, etc)
- 8 eggs
- Olive oil
Add all vegetables into a large mixing bowl. Add half a cup of the flour, and 6 eggs. Mix well until all ingredients are combined.
If the mixture isn't coming together, add more flour and / or eggs until the mixture will stick together.
Heat up a fry pan to a medium to low heat, add a little olive oil. Spoon the mixture on to the hot fry pan, with the goal of the pancake to be about 1.5cm thick, and about 10-12cm in diameter. Smooth edges to help batter stick together.
After 3-5 minutes, flip the pancakes. The aim is to have the pancakes a golden brown on both sides, but also cooked through - you don't want to be eating raw eggs and flour! Once cooked I rested the pancakes on some paper towel to absorb any excess oil.
Keep pan frying patties until you use up all the batter. I made about 12 or 13 pancakes with this mixture.
You can obviously add any / all vegetables you have on hand! It would also be good to add some herbs for a little flavour ie. parsley, dill, basil. I just didn't have anything at home I wanted to use.
You can eat the pancakes as is - my preference is with some tomato sauce, or top with a couple of fried eggs, bacon or ham for extra protein. I also had them for breakfast, lunch and dinner over the week - so versatile!
The pancakes kept well in the fridge in a sealed container for 5-7 days.
Do you have meat free days? What do you try to eat more of on these days?