Vegetable Pancake (Yachaejeon: 야채전)

Veggie Pancakes

This simple recipe takes a morning favorite from the breakfast table to the lunchbox.

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This recipe from Lisa Leake's new book, 100 DAYS OF REAL FOOD: How We Did It, What We Learned, and 100 Easy, Wholesome Recipes Your Family Will Love! is great as a brown bag lunch or as a side dish at dinner. It's a simple way to use up vegetables you have on hand and introduce children (or picky adults!) to new ones as well. Start with something familiar, like white or sweet potatoes, then mix in zucchini, carrots, or another unexpected vegetable for a vitamin boost.


Prep and Cook Time:Less than 30 minutes

Makes 4 to 5 servings

Veggie Pancakes


  • 3 cups grated veggies (white potato and/or sweet potato, with skin on, plus zucchini, yellow squash, and/or peeled carrots)
  • 3 eggs
  • 2 tablespoons whole-wheat flour
  • 3⁄4 teaspoon salt
  • Olive oil, for cooking
  • Sour cream, applesauce, or freshly grated Parmesan cheese, for serving


1. In a large bowl, mix together the grated veggies, eggs, flour, and salt until thoroughly combined.

2. Heat a thin layer of olive oil in a sauté pan over medium heat. It’s important that the heat not be too hot or too cool, because you want the pancakes to cook all the way through the middle by the time they’re brown on the outside. When the oil is hot, drop pancake-size dollops of the veggie mixture into the pan, without overcrowding. Cook for 3 to 4 minutes, or until the bottom starts to brown. Flip and cook until browned on both sides, then repeat until the batter is gone.

3. Transfer cooked pancakes to a plate lined with paper towels and keep warm by tenting with foil or placing in the oven on the lowest setting.

4. Serve warm with a topping of sour cream and applesauce or Parmesan cheese.

Video: How to make veggie pancakes

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Date: 03.12.2018, 03:38 / Views: 35343