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!
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.
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?”
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!
Green Veggie Pancakes
Ingredients
- 1 cup zucchini, broccoli, and/or cauliflower
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- vegetable or canola oil
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.
If I can convince my son to make these for himself, I’ll let you know what he thinks!
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.
Ok this might be a silly question but is it one cup of each or one cup all together?
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).
Are you measuring the vegetables chopped or in whole form? (I.e., pre or post food processor?)
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.
Very similar to the vegetable pancakes in the Petite Appetite cookbook.
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.
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.
Nope! Add them raw! They’ll cook with everything else once they’re in pancake form!
Do I need to cook the veggies first?.
[…] 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 […]
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 🙂
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!
Catherine- can these be made in the oven and still taste as good? and what can I substituefor flour?
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!?