Vegetable Pancakes

8 20 134
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 3
Vegetable Pancakes
Health Highlights


1/2 cup Butternut squash
1/2 cup grated Carrots
2 medium Egg
1 tbsp Extra virgin olive oil (for cooking)
1/4 tsp Sea Salt
1/2 cup Sweet potato
1/2 cup chopped Zucchini
1 tbsp Whole wheat pastry flour


1. Shred all of the veggies.

2. Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.

3. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.

4. Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.

5. Transfer cooked pancakes to a plate lined with paper towels.

6. Serve warm with sour cream and/or applesauce.



provide key vitamins and minerals required for good health and maintenance of the body!

Nutrition Facts

Per Portion

Calories 134
Calories from fat 71
Calories from saturated fat 15.0
Total Fat 7.9 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.5 g
Cholesterol 127 mg
Sodium 269 mg
Potassium 312 mg
Total Carbohydrate 12.0 g
Dietary Fiber 2.3 g
Sugars 3.1 g
Protein 5.1 g

Dietary servings

Per Portion

Grain 0.1
Meat Alternative 0.3
Vegetables 1.2

Energy sources


Meal Type(s)