Skip to Content

Published on May 01, 2016

Vegetable Pancakes

May 1, 2016

Vegetable PancakesGet creative with what vegetable you want this to be about.

  • 2 cup shredded zucchini
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 2 large eggs
  • ¼ cup whole wheat flour, spelt, or barley flour
  • 2 tablespoons butter, melted
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped rosemary & thyme - if using dried, use 1½ teaspoons total
  • 1 tablespoon finely chopped green onion or grated yellow onion
  • 1 tablespoon finely chopped chives
  • 1 tablespoon fresh lemon juice and a bit of lemon zest
  • ½ cup shredded cheddar, pepperjack or swiss (optional)
  • Coconut oil – to fry the cakes in


Toss zucchini in colander with salt. Stand for 30 minutes to draw out the juices. Rinse well and squeeze dry to remove excess moisture. Beat eggs; add zucchini, flour, melted butter, herbs and lemon. Fold in the cheese.

Heat skillet and melt coconut oil. Using ¼ cup for side dish or 2 tablespoons for appetizer, fry the batter until golden and then flip. Takes about 4 minutes for each side – be patient. Hold in a 200o oven while making the pancakes.

Green Sauce

  • 2 garlic cloves
  • ½ cup yogurt or sour cream
  • 1 teaspoon horseradish root or prepared horseradish
  • 2 cups mixed greens (spinach, herbs, kale, mustard greens…)


Put garlic in food processor and mince.  Add the rest of the ingredients and puree.  Adjust flavor with salt-lemon to taste.

Serve with pancakes. Great on baked potatoes.

Upcoming Events

Footer Curve