Baked Vegetable Pancakes

Baked Vegetable Pancakes

(6 servings)    Printable Version
  • 1 medium baking potato - peeled
  • 2 medium green zucchinis
  • 2 medium carrots
  • 1 small white onion
  • 2 teaspoons baking powder
  • 2/3 cup whole wheat flour
  • 1 large egg
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 pinch red pepper flakes (optional)
  • 1/2 teaspoon minced garlic
  • olive oil for brushing tops
Grate potato (using a food processor makes this a LOT easier!) and cover with cold water to prevent too much browning before you are ready for them.

Next grate carrots, zucchini, and onion.

Drain potatoes and squeeze all excess liquid out. Also squeeze liquid out of zucchini and onion as much as you can.

Toss veggies together briefly, then add baking powder, flour, egg, salt, peppers, and garlic. Stir together until well mixed.

Preheat oven to 425 degrees F. Foil and grease two baking sheets.

Using a lid from a jar (like a peanut butter-jar lid), form mixture into cakes about 1/2" thick, making sure to pack well and mush out as much liquid as you can. Place patties on baking sheets. You should get about 12 patties from one batch.

Brush tops of patties with a tiny bit of olive oil; bake for about 20 minutes, until lightly browned and nicely browned around edges. Loosen from pan immediately and serve warm.

A serving is 2 medium patties, if you make GIANT ones (I have - holy cow they were huge) then you might only need 1 and a piece of fruit.

I like to serve these with applesauce, plain yogurt, or honey, depending on my mood. Any way you eat them, they're a delicious, healthy meal, and a great way to get more veggies into your day.

Mr Breakfast would like to thank Nashta for this recipe.

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