Vegetable Pancakes W/ Avocado Ranch Sauce #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. Pancakes dont have to be just for breakfast. This savory version combines potatoes, carrots, zucchini and green onion. Great as a side dish or light dinner.”

Ingredients Nutrition


  1. Preheat oven to 250.
  2. For the sauce - In bowl, combine yogurt, avocado, lemon juice and zest, ranch dressing mix and chives. Stir with fork mashing the avocado, but not all the way – you want some texture. Adjust seasoning with salt and pepper. Cover and refrigerate until ready to use.
  3. For the pancakes - In large bowl, combine potatoes, zucchini, carrot, parsnip, green onions, flour, baking powder, eggs and ranch mix. Mix well. In cast iron pan or large sauté pan, heat to medium high and add butter and olive oil. When butter is melted, drop batter a few tablespoons at a time into pan in batches. Cook 2 minutes per side or until browned and crispy. Transfer to baking sheet, season with salt and pepper and place in oven to keep warm. Repeat until all batter has been used.
  4. To serve –place pancakes on serving platter or plate. Top with avocado ranch sauce and pico de guillo.

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