Savory pancakes are totally a thing.  I mean crab cakes, tuna cakes, potato pancakes, bacon pancakes… Ok, I made that last one up but you get the idea.

Time to add vegetable pancakes to that list (if you disregard the fact that potatoes are vegetables). 

Sometimes you look in the fridge to see what you have for dinner and you just have a bunch of random ingredients.  Now, you can do my go-to and throw all of those things into a pot with some water and make soup OR throw all those things in a pan with some soy sauce and make stir-fry.

I didn’t want either of those things the other day, so I decided to make pancakes.  I had made these cabbage pancakes from Alexandra’s Kitchen a few times and really liked them.  But I only had the cabbage and eggs so I had to improvise a little.  With a few substitutions, I came up with a pretty simple and delicious weeknight meal.

You can use whatever vegetables you have on hand and if you have a food processor, the shredding tool will be your best friend.  I haven’t experimented making these without eggs yet, so I don’t know if a flax egg will work.  If you aren’t gluten-free, feel free to use whole-wheat pastry flour instead of the coconut flour.  And if you do dairy, feel free to add some shredded cheese to the mix!

Oh and top it with a dollop of sour cream (dairy or not), you’ll be happy you did!

Vegetable Pancakes 

• 1/2 a head of green cabbage, shredded (about 6 cups worth)
• 2 carrots, peeled and shredded
• 2 broccoli stems, rough ends trimmed and shredded
• 1/2 cup onion, diced
• 5 eggs
• 1 tsp balsamic vinegar
• 1 tsp olive oil
• 1/4 cup coconut flour
• 1/2 tsp sea salt
• 1/4 tsp pepper
• sour cream, optional topping (this is the sour cream I use, it’s amazing!)
• chopped parsley, optional topping

1. Shred all of the vegetables except the onion, using a food processor or grater.  Place them in a large bowl.
2. In a smaller bowl whisk together the eggs, vinegar, olive oil, and seasoning.  Slowly add the coconut flour one tablespoon at a time, until everything is incorporated.  Let it sit for 5 minutes and if it looks too dry add a tablespoon or two of water.
3. Pour the egg mixture over the shredded vegetables and carefully stir everything together.
4. Heat a little olive oil in a medium skillet over medium-high heat.  Use a spoon to add about a half cup of the batter to the skillet.  I can usually fit two in my skillet.  Cook for about 2 minutes and then flip and cook for another 2 minutes.
5. Keep doing this until you have used all the batter.  I like to keep a plate warm in my oven on the lowest setting and stash the pancakes there until I finish.  Top with sour cream and chopped parsley and devour!