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    You are in: Home / Recipes / Vegetable Pancakes Recipe
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    Vegetable Pancakes

    Vegetable Pancakes. Photo by Hanka

    1/8 Photos of Vegetable Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Debbwl's Note:

    My version of Paula Deen's vegetable pancakes. A tasty side dish that was quickly gobbled up by my cousins two very young children.

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    Units: US | Metric


    1. 1
      In a mixing bowl, stir together the flour, baking powder, salt, and pepper.
    2. 2
      In another bowl, beat together the eggbeaters, milk, carrot, zucchini, and green onion; add to the dry ingredients and stir until combined.
    3. 3
      Spray a large skillet with cooking spray and warm over medium heat.
    4. 4
      Pour the batter by tablespoons into the pan, making a few pancakes at a time.
    5. 5
      Cook about 2 minutes on each side and golden brown.
    6. 6
      Respray pan with cooking spray as needed.
    7. 7
      Serve pancakes at once.

    Ratings & Reviews:

    • on September 18, 2010


      These are so easy to make, and so yummy! I've made squash fritters before with cooked squash, but this is my first with grated squash. I didn't add any salt, as I am trying to reduce my sodium intake, but I encourage everyone else to do so! It needed a bit of salt. These cook up very nicely....I reduced the heat on my stove to make sure they were cooked all the way through the middle....but that is my stove. Made for Photo Tag!

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    • on May 05, 2011


      What a wonderful veggie side dish! I didn't have any green onions, so grated 1/2 regular sweet onion instead. I also used a combination of carrots, zucchini and yellow squash, and used a real egg instead of Eggbeaters. I had extra and tossed them in the freezer. They should heat up well in the microwave when I need something quick to complete a meal.

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    • on April 18, 2011


      These vegetable pancakes were excellent. I enjoyed the flavor and texture of this treat very much. They were quick and easy to make. The pancakes had loads of flavor and were tender, simply perfect. I fried them in chili oil and garnished them with a little sour cream, sliced green onions and freshly ground coarse sea salt. I will be enjoying these again and again. They will be going into my Favorite Cookbook for 2011. Thanks so much for sharing Deb.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Vegetable Pancakes

    Serving Size: 1 (51 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 42.3
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.3 mg
    Sodium 111.7 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 0.9 g
    Sugars 1.6 g
    Protein 1.4 g

    The following items or measurements are not included:

    Egg Beaters egg substitute

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