These savory veggie pancakes are incredibly versatile, easy to make, and perfect for any meal of the day. Packed with vegetables and customizable to your taste, they’re delicious as a snack, side dish, or meal!
Ingredients
- 2 medium zucchini, shredded
- 1/2 medium sweet potato, shredded
- 5 large eggs, beaten
- 2 Tbsp extra-virgin olive oil
- 1 tsp sea salt (split in two)
- 1/3 cup finely chopped fresh dill AND/OR 1 Tbsp dried Italian herbs
- Freshly ground black pepper (to taste)
- 1/2 cup flour (any kind)*
- 1 tsp baking powder
- 1 tsp garlic powder or granules
- Avocado oil for cooking
Optional: 3 scallions, finely chopped AND/OR 1/4 red onion, finely chopped
Instructions
- Place shredded zucchini in a colander over a bowl and mix with 1/2 tsp salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel and squeeze hard to extract as much moisture as possible. Squeeze a second time—volume will shrink to about half the original.
- In a large mixing bowl, combine eggs, olive oil, the remaining 1/2 tsp sea salt, garlic powder, and black pepper to taste. Whisk well with a fork. Add shredded sweet potato, squeezed zucchini, fresh dill and/or Italian herbs (and optional onion/scallions if using).
- Mix in the flour and baking powder until all the batter is wet and combined.
- Warm a cast iron skillet or non-stick pan over medium heat. Add 2-3 Tbsp avocado oil and heat until shimmering.
- Scoop 1/4 or 1/3 cup batter per pancake into the hot oil (depending on desired size). Slightly flatten with a spatula if needed. Jiggle the pan to prevent sticking.
- Cook on medium-low until golden on one side, then flip and cook the other side until golden. Repeat once or twice, frying about 6-8 minutes total so pancakes get crisp. Add more oil to the pan as needed with each batch.
- Transfer to a plate lined with paper towels. Keep warm in the oven if desired until serving.
Plating
Serve as is or with a side of hummus and/or sprinkle with parmesan (or vegan parmesan!) Perfect for breakfast, lunch, dinner or a savory snack!
Notes
- *Any flour works here! We make ours with a 1:1: gluten-free flour, but feel free to choose what fits your preferences.
- You can use all zucchini and no sweet potato, or add in other veggies like leeks or anything that can be shredded or finely chopped.
- Salt, pepper, garlic, and herbs can be adjusted to your taste. Feel free to experiment with other spices like coriander!
Pro tip: Cook one test pancake first, taste it, then adjust the batter seasoning from there.
Storage
Keep cooked pancakes in the fridge for up to 5 days. Reheat in a toaster oven on toast or warm setting, or warm on low heat in a non-stick pan.
Nutrition Facts & Fun!
Zucchini belongs to the same family as cucumbers and melons and is a nutritional powerhouse that brings a lot to the table. This ancient squash has been around for over 10,000 years and is native to Central America.
Zucchini is high in water content—95% water! This makes it naturally hydrating and great for digestion. While not overly nutrient-dense, it does contain a good amount of vitamin C, which supports immune function and skin health, and potassium which helps to maintain healthy blood pressure and electrolyte balance. It has also been shown in laboratory studies to boast anticancer effects!
But one of zucchini’s best qualities is its versatility. It has a mild flavor that takes on whatever seasonings you pair it with, making it perfect for savory dishes like these veggie pancakes.
References
Murray, M. T., Pizzorno, J., & Pizzorno, L. (2005). The encyclopedia of healing foods. Atria Books.
Want to learn more about nutrition AND making vegetables delicious? Sign up for one of my virtual group nutrition classes or reach out about tailored one-on-one nutrition support!