These Green Veggie Pancakes are the best way to use an abundance of vegetables. They’re super easy to prepare and are a perfect vegetarian recipe!

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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 a 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.

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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.

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?”

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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

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Servings: 4 servings
Author: Catherine McCord
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes

Ingredients  

Instructions 

  • Place the vegetables in a food processor and pulse to chop fine.
  • Add the chopped vegetables into a bowl along with the flour, salt, egg, basil and garlic powder. Mix to combine.
  • Heat oil in a skillet over medium heat and place 1 tbsp of the batter into the pan for each pancake.
  • Cook for 1-2 minutes on each side.
  • Serve with marinara sauce or dip of your choice.

Video

Nutrition

Calories: 51kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 309mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.

Comments

  1. Wondering what the serving size is for the Nutrition Facts information please? I work with children with type 1 diabetes and appreciate that you provide grams of carbohydrates. Thank you! 🙂

    1. Hey Marci! Great question. The nutrition facts are for one serving and the recipe yields about 4 servings. Hope that’s helpful! Please keep in mind that the nutritional facts are approximate too 🙂

  2. Made these with cauliflower, so they were not green. Subbed almond meal for gluten free, they held together beautifully! Made into 4 pancakes and topped with poached egg for breakfast. We really enjoyed these and will try again with broccoli. Thanks for sharing.

  3. Made these with cauliflower, so they were not green. Subbed almond meal for gluten free, they held together beautifully! Made into 4 pancakes and topped with poached egg for breakfast. We really enjoyed these and will try again with broccoli. Thanks for sharing.

  4. I made these double the recipe with zucchini and steamed broccoli i had left. Added hemp, flax and coconut flour. They taste pretty good even when they are cold =)

  5. 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.

  6. 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?

  7. 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.

  8. 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!

  9. 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.

  10. 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!

  11. 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.

  12. 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!

  13. 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…).

  14. Be inspired by a rainbow of greens today » Tara Tranguch | Health Coach, Organic Farmer | Serafina Says Farm says:

    […] 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. […]

  15. Purple Green, Yellow Green, Blue Green, Red Green... » Tara Tranguch | Health Coach, Organic Farmer | Serafina Says Farm says:

    […] 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. […]

  16. 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.

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

  18. Wow my 13 mo old son LOVES these and I’ve been struggling to get him his veggies – thank you!

  19. 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!

  20. 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!!

  21. 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.

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

  23. 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.

  24. […] 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 […]

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

  26. 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.

  27. 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).

  28. 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.

  29. 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.

  30. 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.

  31. […] 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 […]

  32. 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 🙂

  33. 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!

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

  35. 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!?

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

  37. 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.

  38. 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!

  39. 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!

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

  41. 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!

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

  43. 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!

  44. […] 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 […]

  45. 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

  46. 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:(

  47. 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.

  48. 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!!

  49. 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.

  50. 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.

  51. 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 : )

  52. 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!

  53. 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;-))

  54. 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! 🙂

  55. 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!

  56. 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!

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

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

  59. 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!!!!

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

  61. These were good, but I found there was way too much salt in the recipe. Maybe that’s just me! 🙂

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

  63. 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!

  64. 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!

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

  66. […] 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 […]

  67. 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!

  68. 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!

  69. I can’t believe myself! I posted the wrong picture today. Losing my mommy mind. The correct pic is up! So sorry 🙂

  70. 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.

  71. 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!

  72. 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!

  73. 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

  74. 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!

  75. 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. 🙂

  76. 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!

  77. 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!

  78. 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

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