Green Veggie Pancakes

Green Veggie Pancakes recipe from weelicious.com

Especially after having Gemma life has gotten a bit easier since we started using One Potato three days a week. That still leaves me with 4 nights a week to cook since my kids don't really ever want to go out to eat these days. There's something about staying home after long busy day that just feels good to all of us.

Since we buy all of our produce at our local farmers market, without fail I end up getting overly excited about the abundance of fresh food and buy too many vegetables.

Green Veggie Pancakes recipe from weelicious.com

These Green Veggie Pancakes are the best use of a variety of vegetables that I've ever made. You can use broccoli, cauliflower or zucchini in these, but I have also tried grated Brussels sprouts and squash which work too. They're unbelievably easy to prepare, only take minutes to whip up and a perfect vegetarian recipe for kids like Kenya or for newer eaters who want to hold them in their hands. They freeze beautifully too, so you can have a bunch at arms reach on busy nights.

I've been making these Green Veggie Pancakes a lot lately, so they're a perfect choice for Rewind Wednesday.

When you've got two kids running around the kitchen and you're trying to focus on too many things at once, mistakes happen (I guess welcome to motherhood, right?). The other night, I had tossed zucchini, broccoli and cauliflower into the food processor to make Crock Pot Lasagna and accidentally left it running while I ran to answer the phone. The next thing I knew, the veggies that were supposed to be roughly chopped were now chopped so fine that they wouldn't work in the dish. Argh. As you know, nothing bugs me more than wasting food, so I stashed the overworked veggies in the fridge and chopped up a new batch for the lasagna. The next day those finely chopped veggies were staring me in the face when I opened the fridge and I swear I heard them say, "well?"

Green Veggie Pancakes recipe from weelicious.com

Whenever you have leftover vegetables (or flat out botch a recipe like I did), the addition of an egg, flour and some herbs can turn a mistake into one of the most delicious and happiest of accidents. Case in point are these Green Veggie Pancakes. They work great as a side dish or even on their own for lunch or a snack. Add any one of a variety of dips or sauces and things get even more fun. They are easy to make, fun to eat and perfect for the whole family....whether you intend to make them or not!

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Green Veggie Pancakes (Serves 4)

Prep Time: 2 mins Cook Time: 8 mins

nut free

Ingredients

  • 1 Cup Zucchini, Broccoli, and/or Cauliflower
  • 1/4 Cup Flour
  • 1/2 Tsp Kosher Salt
  • 1 Large Egg
  • 1 Tsp Dried Basil
  • 1/4 Tsp Garlic Powder
  • Canola or Vegetable Oil

Preparation

1. Place the vegetables in a food processor and pulse to chop fine.

2. Add the chopped vegetables into a bowl along with the flour, salt, egg, basil and garlic powder. Mix to combine.

3. Heat oil in a skillet over medium heat and place 1 tbsp of the batter into the pan for each pancake.

4. Cook for 1-2 minutes on each side.

5. Serve with marinara sauce or dip of your choice.

Accompaniments

Marinara sauce, Ketchup, or Mustard

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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110 comments

  • Floor Hausel

    What a fantastic easy healthy idea!! Love it!! and I am sure my almost 1 year old daughter Quinn will dig into it with a big smile. Going to try it tonight!!
    Big thanks from Amsterdam, the Netherlands

    leave a comment

  • Monette

    You just made a chinese pancakes without the green onions! :)

    leave a comment

  • Janelle

    Love the veggie recipes, keep them coming please! :)

    leave a comment

  • Stefany

    I want to make these, so that I will eat more veggies (lol!) I'm a wuss when it comes to trying new things... so if I eat them, my 2yo probably will. Thanks for the great idea!

    leave a comment

  • Diane

    Do not steam the veggies prior to mixing in with everything else?

    I am going to try this with my egg free version. I think it will be a go to for me. I am always looking for new savory breakfast ideas. Maybe I will put a little terriaki sauce on it... Thanks!

    leave a comment

    • Catherine

      Nope. You do not need to steam the veggies!

      leave a comment

  • Linda

    This is just like yachaejeon, Korean veggie pancake.

    leave a comment

  • Alex

    Bought a zucchini yesterday with no plans for it - this is perfect! My son ADORES the broccoli, cheese and potato pancakes so I know he'll love these too! The toothless toddlers of America and their nutrition-concious mothers thank you. :)

    leave a comment

  • Lisa

    I serve my kids a recipe like this but I add quinoa.

    leave a comment

  • Kristi

    Yummy! Going to try these this week. Thanks!

    leave a comment

  • Chelsea

    how do you add quinoa? I never know what to do with it?

    leave a comment

    • JulieK

      You could just add leftover cooked quinoa, but I like to grind up dry quinoa in a clean coffee grinder, and use the quinoa powder as a substitute for some of the flour!

      leave a comment

    • Rbhbkk

      the problem and here in Brazil, the terahecs union is connected with a party of a very radical left-wing party linked to a retrograde communism and any difficulties negotiating with the government

      leave a comment

  • Kat

    Catherine, Is that a total of 3 cups veggies, or 1 cup total?
    I doubt my picky one will try these, but they sound awesome to me!

    leave a comment

    • Catherine

      1 Cup total!

      leave a comment

  • Angela Happy Fit Mama

    I've made these before and everyone loved 'em including my 19 month old twins and picky husband. It's become a staple in our house!

    leave a comment

  • Donna

    I think my anti-veggie 7 year old will actually go for these - THANK YOU !!

    leave a comment

  • Machelle

    My family loves pumpkin quinoa. I add 1 c. Of pureed pumpkin with 1 tsp vanilla, 1/2 tsp cinnamon 2 tbs grade b maple syrup to 1 1/2 c. Quinoa while cooking in the last 3 min.

    leave a comment

  • Catherine

    I can't believe myself! I posted the wrong picture today. Losing my mommy mind. The correct pic is up! So sorry :)

    leave a comment

  • Laura

    Since my DD was a wee one, I have made veggie pancakes for her. One of her friends whi will absolutely not eat veggies LOVES them! (I do call them veggie pancakes, so I don't think it's sneaky!) I use a mixture of ground grains to make 1 cup of flour, 1 cup or so of milk and add cheese (b/c we love it!) and a bit of baking powder. I love recipes like this b/c you can switch it up to use whatever veggies you have in the fridge.
    What a happy accident for you!

    leave a comment

  • Del Carmen

    Can I use spinach instead??

    leave a comment

    • Catherine

      You could try spinach! It will be a different texture than the veggies I used. Make sure to use fresh spinach because frozen would be too wet. Happy experimenting!

      leave a comment

  • Lisa

    I made this for my 17 month old and she loved them! Great way to get veggies in:)

    leave a comment

  • Michelle Rowe

    Just working on a post for veggie pancakes, yummy! Love this
    Alwayshealthymom.com

    leave a comment

  • Nutella, Tarhana soup, Vegetable patties, Etc

    [...] pasta and vegetable patties: I found the recipe on weelicious – we make different versions of this with broccoli or squash only, but this one was a great [...]

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  • Lisa G.

    Just made these with cauliflower and they were delicious! Would it be okay to try them next time with whole wheat flour?

    leave a comment

    • Catherine

      You can use whole wheat flour, but it will probably change the consistency. Try using a 1/4 to 1/2 less flour and add more as needed. I hope it works out and I'm glad you liked them!

      leave a comment

  • Maya S.

    OMG! These were so amazingly delicious! They remind me of korean pancakes. Made a dipping sauce of soy sauce, vinegar, sesame oil...and my toddler just devoured them. I am going to make a ton to freeze, I hope they will be just as good. Thank you, Catherine!

    leave a comment

  • Keith's Mom

    I made these GF by substituting in the Red Mill Gluten Free All Purpose Flour and they turned out great!

    leave a comment

  • Christine

    what is kosher salt?

    leave a comment

    • Catherine

      Kosher salt is a larger salt that has no additives! You can find it along with all the other salts in regular grocery stores.
      http://en.wikipedia.org/wiki/Kosher_salt

      leave a comment

  • Sandra Heusel

    These were good, but I found there was way too much salt in the recipe. Maybe that's just me! :)

    leave a comment

    • Catherine

      I totally hear you! Especially if you have a more sensitive palate. Did you use kosher salt or table salt?

      leave a comment

  • Emileigh

    Made this and it was wonderful. Two changes though. I decided to shred the veggies like hash browns and the texture was amazing. Second used a local (healthy) pre-made pancake mix - just enough to cover the veggies in a thick batter. Looks exactly as the photo, which is really good. Served with non- fat sour cream with some spices ( chipotle, currie & wasabi). YUM!!!!

    leave a comment

  • Jill

    These remind me of Dr. Praegers veggie patties. I have been wanting to try a recipe like this. Thanks!

    leave a comment

  • Eaton Updates » Blog Archive » Veggie Pancakes

    [...] Source: http://b12.ba4.myftpupload.com/2012/01/17/green-veggie-pancakes/ [...]

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  • Meal Plans: Week Of January 29, 2012 Slim Savers

    [...] Green Veggie Pancakes – Made with broccoli, zucchini, and onions; Trader Joe’s Marinara [...]

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  • Judy Schneider

    I made the green veggie pancakes using zucchini and broccoli for my 13 month old grandson. My daughter said he \"loved\" them. I was wondering if using a combination of carrots and parsnips, or carrots and turnips would work equally well. Would using cauliflower alone be too bland? I've made mock mashed potatoes using just cauliflower and they were a big hit. Keep those recipes coming!

    leave a comment

    • Catherine

      The basil and garlic powder add flavor so I don't think cauliflower alone would be too bland, but I do love the combination of colors and textures! Carrots and parsnips would work, too!

      leave a comment

  • Tricia

    That is the funniest story ever, and sounds like something that would happen to me....but it sound like a Yummy snack...I'm gona try it for my 17mo old...can't wait...Thank you! :)

    leave a comment

  • AlliCat

    I made them last night for my daughter (almost 1 yr old) and she loved them, although admittedly she eats pretty much anything we put in front of her. I ended up doubling the amount of flour and using two eggs instead of one. Otherwise it seemed like there was too much green stuff and not enough batter to hold it together.
    What I really like about it for us is that this exposes her to a different texture instead of just steamed and mashed fruits and vegetables all the time. Plus I can see it being something she will enjoy for a long time to come! Thanks Catherine (p.s. I'm a Loiusvillian too! Go Louisville;-))

    leave a comment

  • Jessica

    Mae these using just broccoli. They were pretty good and mild tasting. My 2 year old actually tried one. He usually will not even taste new foods. I would say they were a success!

    leave a comment

  • Adry

    I made this today using a combination of zucchini and carrots, also did not have dried basil so I used little bit of dried dill; they were delicious!! Ok my little kids did noy like them they tried them but refused to eat the : ( I'm still trying to get them eat their veggies, so I am not given up, I will definitely do this recipe again, I love it. Thanks Catherine : )

    leave a comment

  • Jane

    I've made this twice and about to make another batch tonight. My 13 months old loves it. Thanks for this great recipe, Catherine. I've tried the black bean pancake once but my daughter doesn't like it. This one is a keeper.

    leave a comment

  • Elizabeth

    Can these be made, then frozen?

    leave a comment

    • Catherine

      Yes! Make them all the way. Place on a cookie sheet in the freezer until they are completely frozen. Transfer to an airtight container or ziploc baggie.

      leave a comment

  • Brandi

    I didnt read through all the comments so I'm not sure if anyone else tried this but I used this mixture as a breading for chicken nuggets and my kids love them!!! I also used coconut flour instead of regular flour and added 2 extra eggs. Thanks so much for the recipe!!

    leave a comment

  • Danyel

    I just wanted to thank you for this recipe. My LO won't eat steamed veggies, but she went to town on these. I liked them too. These will definately be a regular in our house. Now I can give LO veggies for snack, and she will actually eat them.

    leave a comment

  • Jess

    Do I need to boil the vegetables first or use them raw?

    leave a comment

    • Catherine

      Use them raw!

      leave a comment

  • Jenna

    ohhh, these failed for me! they just stuck completely! i even tried olive oil first then canola oil, but they just fell apart. i used frozen broccoli (thawed) and fresh zucchini... wonder if only fresh works:(

    leave a comment

  • Jenna

    well, i got a couple of them to turn out, i think i had too much veggie and not enough egg and flour, i will still try them again

    leave a comment

  • Baby Recipies Pearltrees

    [...] Green Veggie Pancakes- An Easy, Healthy Side Dish | Weelicious ™ - Fast, Easy & Fresh Homemade... Canola or Vegetable Oil Accompaniments: Marinara sauce, Ketchup, or Mustard 1/4 Tsp Garlic Powder 1. Place the vegetables in a food processor and pulse to chop fine. 1 Tsp Dried Basil [...]

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  • Veronica

    Just made these! Mine certainly were not as round and pretty as yours, but that didn't matter because they were delicious! I substituted almond flour for regular flour. And added Parmesan cheese to the mixture! They were gluten free and absolutely amazing!

    leave a comment

    • Veronica

      oh - also grated the zucchini, since I have yet to discover the wonderful world of food processors. Worked perfectly for me!

      leave a comment

  • Mircat

    I first made these for my LO a few months ago, when he decided he was \"done\" with purees but still only had 2 teeth. I quickly learned to double the recipe, as my husband and parents love them, too! I've tried freezing them after they were cooked, as suggested above, and they turn out fine, but he really does love them best fresh out of the pan. Most recently, I froze half a batch of the batter and then thawed and cooked it today. My husband said they were the best ones yet, and my LO ate 4 of them! Probably would have kept going if I hadn't wanted to save at least a few for tomorrow's lunch.

    PS: Love, love, LOVE the new look of the site!

    leave a comment

  • Asmaa Moussa

    well, I like it but it's not the season of broccoli or cauliflower here.. what are other options to mix with zucchini

    leave a comment

  • Susanna

    can you do this with Yellow Squash? or it won't taste good?

    leave a comment

    • Catherine

      I think yellow squash would be lovely!

      leave a comment

  • Joan

    I just made these with cauliflower, green onion, and cucumber (it's what was in the fridge!). Well they are FANTASTIC! My husband and I cannot stop eating them, honestly I don't know if I'll have any to freeze! I was looking for more finger food ideas for my 11 month old and these are perfect. They remind me of a pakora without the frying!

    leave a comment

  • Laura

    Catherine,

    Thank you so much for all your recipes! They have gotten us through months. My son (17 months) has recently formed an aversion to meat. He loves all your veggie \"cakes\". Have you ever tried adding meat to these? I tried your zucchini and chicken nuggets, but he won't eat them. If you have any suggestions for adding some meat to the veggie cakes, I would be so appreciative! We love all your recipes, so thank you so much!

    leave a comment

  • wyma0501

    Made these with carrot and cauliflower!! Turned out great! My 15 month old loves these.

    leave a comment

  • Elaine

    I made these tonight for my 20month old daughter and she didn't like them at that much. I even let her dip them in ketchup and she spit it out and through it on the floor. ;-/ I think they were a bit salty, so next time I will put less salt. I liked them a lot and they were easy to make. I am sure my husband will like them, so I will try making them again.

    leave a comment

  • Natalina

    I just made these this morning and they came out quite delicious! You should come up with a version using butternut squash and thyme!

    leave a comment

  • Laurel.Clapper

    I am a huge fan of these veggie patties. I made them this morning for my 13 month old. I used raw broccoli, onions, kale, and carrots and just chopped them in the food processor. They came out great... a tasty moist patty with herby garlicy flavor. Charlotte loved them! She ate the two I gave her and then reached to pull one off of Daddy's plate. I used the rest of my veggies to make another large batch to have on hand and put some in the freezer. How great is it that my baby is eating kale!?

    leave a comment

  • amirasg82

    Catherine- can these be made in the oven and still taste as good? and what can I substituefor flour?

    leave a comment

    • Catherine

      I haven't tried them in the oven, but I think it would work if you sprayed them with oil or melted butter! As for the flour, it helps hold everything together. So what is your purpose for replacing it? If you're avoiding gluten you could try a gluten-free flour blend!

      leave a comment

  • Nathalie

    Made these today, the boys ate about half each which was better than nothing! :) I made mine with zuchini and brocoli and I added some cheddar cheese, I tried some and I thought they were very good and easy to make! A little saltier than I would like so I would cut it back just a small amount, overall great recipe and very adaptable :)

    leave a comment

  • Nutella, Tarhana soup, Vegetable patties, Etc Mom's Quest

    [...] pasta and vegetable patties: I found the recipe on weelicious – we make different versions of this with broccoli or squash only, but this one was a great idea [...]

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  • Luna

    Do I need to cook the veggies first?.

    leave a comment

    • Catherine

      Nope! Add them raw! They'll cook with everything else once they're in pancake form!

      leave a comment

  • Luna

    Delicious, my 13months old just ate 4 of them,I add chopped red onion and they were Weelicious. this is my new favorite website,can wait for tomorrow for try something else. thankkkkssss so muchhh Catherine.

    leave a comment

  • Joanne

    I have made several recipes from this site and enjoyed them all; however, I do agree this one is far too salty, you could use half the salt and it would still taste fine.

    leave a comment

  • Jmspdx

    Very similar to the vegetable pancakes in the Petite Appetite cookbook.

    leave a comment

  • Rechal

    Can these be frozen? Going on vacation next week to FL and we are staying in a condo so want to take some frozen things on the plane for my 13 month old daughter to eat there instead of going out.

    leave a comment

  • Kelly

    Are you measuring the vegetables chopped or in whole form? (I.e., pre or post food processor?)

    leave a comment

  • JTmama

    I've made a similar recipe with almond meal instead of flour for a gluten free version (and mashed banana, if you want it sweet).

    leave a comment

  • Stefania

    Ok this might be a silly question but is it one cup of each or one cup all together?

    leave a comment

  • Lauren

    These are deLISH! My 12 month old will sometimes eat more broccoli in one sitting than is good for anyone, and other times he totally rejects it. I used broccoli and only 1/4tsp kosher salt and he LOVED them! So easy to make, especially if you pre-chop the veggies and combine them with the other ingredients as needed.

    leave a comment

  • [email protected]

    If I can convince my son to make these for himself, I'll let you know what he thinks!

    leave a comment

  • Over Months And Going strong… Eat Smart

    [...] it’s been a while so I have quite a few recipes I need to post.  Next, I made Brae Brae Green Veggie Pancakes.  I like to make items like this because the recipes usually make a lot so I can freeze them which [...]

    leave a comment

  • Jennifer

    Yummy! We make veggie pancakes for our 13 month old. His favorite- shredded zucchini, carrot, apple. When in doubt add a little fruit. Parsnip and pear is a nice combo as well.

    leave a comment

  • mel93ag

    My 15-month-old daughter who refuses to eat vegetables gobbled these up! They are definitely joining our lunch rotation.

    leave a comment

  • Diana

    Love this recipe! Did it with carrots, zucchini, fresh basil and green onion and used whole wheat flour to make it a notch healthier. Delicious. Thanks for the idea.

    leave a comment

  • Sarah

    Oh my gosh! My daughter who won't eat ANYTHING just ate these!! Thanks so much for the recipe, always trying to get her veggies in!!

    leave a comment

  • Sarah H.

    My son looooves these! He is typically great with eating veggies but doesn't like summer squash or zucchini, so these are the perfect solution!

    leave a comment

  • Britt

    This is soooooo good! My 10 month Old loves these just as much as I do!

    leave a comment

  • Martha

    Wow my 13 mo old LOVES these - just ate 2 and half in about 10 minutes - thank you!

    leave a comment

  • Martha

    Wow my 13 mo old son LOVES these and I've been struggling to get him his veggies - thank you!

    leave a comment

  • Eat Your Veggies Charlotte Moms Blog

    […] Green Veggie Pancakes […]

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  • Denise

    I love this recipe. On the Parent's veggie pancake video, what is the appliance that you are using?

    leave a comment

  • Leyla

    I am officially in love with this recipe. I made it tonight and the three of us (my little one, my husband and I) were almost fighting over these burgers :) PS. I added some turkey into the vegetable mix.

    leave a comment

  • Purple Green, Yellow Green, Blue Green, Red Green... » Tara Tranguch Serafina Says Farm

    […] If you are a lover of sweet breakfasts, why not add greens to your muffin, bread or pancake recipe? Here are a few to get you started: Double Chocolate Kale Muffins, Zucchini Bread, and Green Veggie Pancakes. […]

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  • Be Inspired By Rainbow Of Greens Today » Tara Tranguch Serafina Says Farm

    […] If you are a lover of sweet breakfasts, why not add greens to your muffin, bread or pancake recipe? Here are a few to get you started: Double Chocolate Kale Muffins, Zucchini Bread, and Green Veggie Pancakes. […]

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  • Stlyha

    We really liked the taste of these, but had a hard time getting them cooked in the middle (they were mushy and not hot). Is this typical, or am I doing something wrong with frying (not my strength...).

    leave a comment

  • Gabriela

    They were delicious. One of my 2 toddlers had 3 just immediately. The other one wasn't so impressed, but he eats steamed broccoli well, next time I hope for better luck!

    leave a comment

  • Marília

    Another of your recipes that I love. I really thought this wouldn't turn into a batter and that I would have to add some water or milk, but I let it sit for a few minutes and when I returned to the bowl it had turned into a beautiful batter. I added some curry and they turned out delicious. I'm definitely going to do these again and add different vegetables.

    leave a comment

  • Liz

    I just made a double batch of these with what I had on-hand: steamed broccoli, red onion (raw), and cooked ground chicken (approx. 2C in total). I went with 1/2t salt + 1/4t garlic salt, so a little less salt than the recipe calls for. They turned out great! Very tasty and good consistency (not crumbly at all). I'm looking forward to seeing how my daughter likes them tomorrow. Thanks for another great recipe idea!

    leave a comment

  • Levitra

    The ability to think like that shows you're an expert

    leave a comment

  • Jeneva

    Time to face the music armed with this great inoonmatifr.

    leave a comment

  • HB

    Do these freeze well?

    leave a comment

  • Cass

    Very good, but really they are just zucchini fritters. I wanted them to be cooked through because of the egg so mine were much more browned - If I had flipped them when the coloring was like the photo they would've been mushy and falling apart. My 9 month old had a little trouble with them as they sort of crumbled in hands but he will get the hang of it! Left out dried basil & salt and used organic garlic in place of the powder.

    leave a comment

  • Samantha

    I wonder if this would work from the pulp from a juicer?! Anyone have any thoughts?

    leave a comment

    • McCord

      Interesting! It is definitely worth a try and I think it would work!

      leave a comment

  • Tracy

    I can't wait to make these! I don't have the raw veggies on hand but I have frozen broccoli and cauliflower. Can I steam them and make it with steamed vegs or does it need to be raw for some reason? Thanks!

    leave a comment

    • McCord

      The raw veggies aren't as wet so they make a better pancake batter!

      leave a comment

  • Susan J.

    I made these earlier with some broccoli that was at the end of its life in my refrigerator. I followed the recipe exactly and they turned out great. Thanks.

    leave a comment

  • Chrisitna

    We have been eating these for years and LOVE them! We use all three veggies (broccoli, cauliflower and zucchini) in a batch and call them Hulk Pancakes. One kid likes to dip them in ketchup and the other in ranch. We usually do a trip batch and freeze the leftovers. But my issue- I hate standing over the stove for that long! Suggestions on a way to bake them? Temp and time?

    leave a comment

    • McCord

      Hulk Pancakes, cute! I haven't tried baking them. The batter is the consistency of pancakes and they need to hit the hot skillet to start cooking immediately or they would spread too thin. I have made pancake batter into \"muffins\" like in this recipe: http://weelicious.com/2011/12/12/pancake-sausage-muffins-on-a-stick-2/ Maybe that would work for these veggie pancakes? Let me know if you try and how it comes out!

      leave a comment

  • Katie

    What a great idea! I came to the party late since I just found this blog, but I love your recipes. I just made these and I think I should add some more liquid next time because my batter was pretty thick, so they didn't spread and were more the consistency/look of hash browns. But they still tasted delicious so I don't even care.

    leave a comment