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Grandma’s Vegetable Pancakes

Grandma’s Vegetable Pancakes

Golden, crisp-edged pancakes made with zucchini, carrot, and potato—bound with eggs and gently pan-seared in olive oil. Quick, nourishing, and endlessly versatile. 

Yield: 10–12 small pancakes
Time: ~20–25 minutes
Good for: Breakfast, light lunch, or side

Ingredients

  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 1 medium potato, grated
  • 2 large eggs
  • 1/4 teaspoon salt, or to taste
  • 2 tablespoons all-purpose flour (optional, for binding)
  • Olive oil, for cooking

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