Veggie Pancakes (Foodie Friday #35)

Another recipe from the Sugar Detox today and its the Veggie Pancakes!  I actually thought these were going to be terrible and I would struggle to eat them.  Boy was I wrong, I actually really enjoyed these babies and plan on making them in real life post detox.

We also used these as burger bun.  It is by no means the same as a bread hamburger bun but they do add a nice flavor dimension to the burger you happen to be eating.  The second time we made the veggie pancakes we actually used half zucchini and half carrots (mainly because I didn’t want anything to go bad).  I will say adding the carrots made the pancakes hold together a little better but were a little drier than when it was just zucchini.  Also the first time we made these I mixed yellow squash and zucchini which I don’t recommend.  Yellow squash is very watery and lead to a very fragile pancake.  Learn from my mistakes people!

I hope you enjoy these beauties just as much as I did!

veggie pancakes

Veggie Pancakes

Servings: 6-8          Prep Time: 10min                  Cook Time: 20min           Difficulty: Easy


  • 4 cups grated zucchini or carrots or both! (about 4 large of either)
  • 3 eggs, beaten
  • 1/2 tsp garlic powder
  • 1/4 c coconut flour
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 c coconut oil or bacon fat (I’ve used both and prefer the bacon fat)


To grate the zucchini or carrots use the medium shredder of a cheese grater.  You don’t need to remove the skins but do make sure and rinse the veggies off before grating.

Place the zucchini/carrots in a cheese cloth / towel / mesh fabric and remove as much excess liquid as you can.  Ring the cloth out several times, you will be surprised at how much liquid will come out.  Set aside.

In a large mixing bowl combine the eggs, garlic powder, salt and pepper then stir in the coconut flour and mix well.  Stir in the veggies.

In a large skittle heat the coconut oil/ bacon fat over medium-low heat.  Pour 1/4 c of the batter onto the skillet and press flat with a spatula.  You may need to form these into a more circular shape for better cooking.  Cook for 3-4 minutes on each side, when flipping be very gentle the pancakes are very fragile at this point.  Repeat until all batter has been cooked.

The pancakes are delicate when warm, even more so when made without carrots.  If you want to use these as burger buns you may want to use the 1/2 zucchini 1/2 carrot mixture or 100% carrot.  Enjoy immediately or refrigerate for breakfast the next few days.  For a filling breakfast pair with 2 eggs, or sausage and an egg or and egg and carrots, the possibilities are endless.

veggie pancakes 2

CHIME IN!!!  Ever made savory pancakes before?  Zucchini or carrots?  Do you like quick breakfasts or make them fresh daily?

4 thoughts on “Veggie Pancakes (Foodie Friday #35)

  1. Mmm. Yes, the BF & I made something similar last year when all of a sudden we were swimming in zucchini from the garden. Ours had some cheese as well & the bacon grease makes a huge difference. We added corn into some as well. They were delicious, I never tried adding carrot, but I did salt the zucchini shreds & let them sit in a colander over a regular bowl for a half hour or so, pushing & pressing the liquid out of them every 5-10 minutes. It made a huge difference.


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