“This is my take on vegetable pancakes, inspired by other recipes I've seen out there. I'm not a huge fan of potatoes, so I used cauliflower instead. I'm sure zucchini would make a good replacement or maybe even cabbage. And I used a mix of red and green peppers which turned out great. Experiment and have fun with it. This turned out to be an easy way to get my picky 3 year old daughter to eat some veggies. And I found that it had a nice comfort food taste, yet was very healthy. A welcome bonus! Also, I am avoiding wheat, so I used spelt flour here and it worked out very well. Feel free to offer any variations or suggestions ... I'm new to putting recipes together. :-) March 27, 2008”
15 small pancakes

Ingredients Nutrition


  1. Thaw frozen veggies a bit in the microwave.
  2. Finely chop first 4 ingredients in food processor, then shred carrots in food processor. Place veggies in large bowl.
  3. Add parsley, salt, Mrs. Dash, then add eggs and milk to veggie mixture.
  4. Mix flour and baking powder in small bowl to combine, then add to veggie mixture.
  5. Mix well to combine.
  6. place small spoonful dollops on heated, oiled, non-stick frying pan -- approximately 2 -3 minutes each side.

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