Vegetable Pancakes

Savory pancakes are totally a thing.  I mean crab cakes, tuna cakes, potato pancakes, bacon pancakes… Ok, I made that last one up but you get the idea.

Time to add vegetable pancakes to that list (if you disregard the fact that potatoes are vegetables). Vegetable Pancakes | Life Healthfully Lived

Sometimes you look in the fridge to see what you have for dinner and you just have a bunch of random ingredients.  Now, you can do my go-to and throw all of those things into a pot with some water and make soup OR throw all those things in a pan with some soy sauce and make stir-fry.

I didn’t want either of those things the other day, so I decided to make pancakes.  I had made these cabbage pancakes from Alexandra’s Kitchen a few times and really liked them.  But I only had the cabbage and eggs so I had to improvise a little.  With a few substitutions, I came up with a pretty simple and delicious weeknight meal.

You can use whatever vegetables you have on hand and if you have a food processor, the shredding tool will be your best friend.  I haven’t experimented making these without eggs yet, so I don’t know if a flax egg will work.  If you aren’t gluten-free, feel free to use whole-wheat pastry flour instead of the coconut flour.  And if you do dairy, feel free to add some shredded cheese to the mix!

Oh and top it with a dollop of sour cream (dairy or not), you’ll be happy you did!

Vegetable Pancakes Vegetable Pancakes | Life Healthfully Lived

  • 1/2 a head of green cabbage, shredded (about 6 cups worth)
  • 2 carrots, peeled and shredded
  • 2 broccoli stems, rough ends trimmed and shredded
  • 1/2 cup onion, diced
  • 5 eggs
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil
  • 1/4 cup coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • sour cream, optional topping (this is the sour cream I use, it’s amazing!)
  • chopped parsley, optional topping
  1. Shred all of the vegetables except the onion, using a food processor or grater.  Place them in a large bowl.
  2. In a smaller bowl whisk together the eggs, vinegar, olive oil, and seasoning.  Slowly add the coconut flour one tablespoon at a time, until everything is incorporated.  Let it sit for 5 minutes and if it looks too dry add a tablespoon or two of water.
  3. Pour the egg mixture over the shredded vegetables and carefully stir everything together.
  4. Heat a little olive oil in a medium skillet over medium-high heat.  Use a spoon to add about a half cup of the batter to the skillet.  I can usually fit two in my skillet.  Cook for about 2 minutes and then flip and cook for another 2 minutes.
  5. Keep doing this until you have used all the batter.  I like to keep a plate warm in my oven on the lowest setting and stash the pancakes there until I finish.  Top with sour cream and chopped parsley and devour!

Vegetable Pancakes | Life Healthfully Lived

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