In a large mixing bowl, sift together the flour, baking powder and salt. Add the eggs and 1 cup water; stir until just blended (not overmixing).

Stir in the potato, carrots and onion.

Spray a large nonstick skillet or griddle with nonstick cooking spray. Set heat to a medium setting.

Pour the batter by 1/4 cup measures onto the skillet. Cook just until bubbles begin to appear at the edges of the pancakes. Flip over and cook 2 to 3 minutes longer. Repeat with the remaining batter. Should make about 12 pancakes.


A heartier kind of pancake with grated potato, carrots and onion.

Mr Breakfast would like to thank susan for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From Sunflower

Rating (out of 5):

I tried this recipe this morning, and I found it quite good. My family liked it. Unfortunately, my husband didn't like it much. He found it tasted 'eggy', which I want to assure you is a comment from an exceptionally fussy eater who likes crepes (which contains a lot of eggs), and therefore, shouldn't be taken very seriously. In this recipe, I smelled no egg, I tasted no egg. Not even the batter smells 'eggy'. I do intend to make vegetable pancakes again... and I will be sure to share next time with my family. It is very easy to make, nutritious, and wholesome. Thank you! :-)

Comment submitted: 4/15/2009 (#7967)



From Mr Breakfast (Team Breakfast Member)

Hi Curious - That's a Caucasian with deep tan. I know because it's me.

Your pal,
Mr Breakfast

Comment submitted: 11/21/2007 (#4041)



From Curious

I want to know why an African American person has to be on a picture with pancakes.

Comment submitted: 11/2/2007 (#3896)



From Julius

Rating (out of 5):

Hi. I just thought I'd let you know that I made your vegetable pancakes, and they were really good. One variation I tried was to also grate in a large zucchini, turned out great. Thanks for the delicious recipe.

Comment submitted: 8/18/2006 (#130)

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