Rediscover the warmth of homemade comfort with Grandma’s Vegetable Pancakes — a wholesome, nourishing recipe that brings together simplicity and flavor. Made with fresh zucchini, carrots, and potatoes, these golden pancakes are quick to prepare and packed with essential nutrients that keep you full and energized.
Bound with protein-rich eggs and lightly pan-fried in heart-healthy olive oil, they make a perfectly balanced meal — ideal for breakfast, lunch, or dinner.
🧾 Ingredients
| Ingredient | Amount |
|---|---|
| Zucchini (grated) | 1 |
| Carrot (grated) | 1 |
| Potato (grated) | 1 |
| Eggs | 2 |
| Salt | ¼ tsp (adjust to taste) |
| Flour (optional, for binding) | 2 tbsp |
| Olive Oil | For cooking |
🍳 Instructions
Step 1: Prep the Vegetables
Grate the zucchini, carrot, and potato. Peel the potato first if preferred.
Step 2: Mix Everything Together
In a medium bowl, combine the grated vegetables, eggs, salt, and flour (if using). Stir until the mixture is well blended.
If it feels too wet, add a little extra flour to help it hold together.
Step 3: Heat the Pan
Warm a non-stick skillet over medium heat and add about a tablespoon of olive oil.
Step 4: Shape the Pancakes
Spoon portions of the mixture into the pan, forming small patties. Flatten gently with the back of a spoon.
Step 5: Cook Until Golden
Fry each pancake for 3–4 minutes per side, or until golden brown and cooked through.
Step 6: Serve Warm
Transfer the cooked pancakes to a paper towel-lined plate to absorb any excess oil. Serve hot and enjoy.
✨ Optional Enhancements
- Add fresh herbs like parsley or chives, or a sprinkle of paprika for extra flavor.
- Pair with a crisp salad or a dollop of Greek yogurt for a bright, protein-packed touch.
