Whole30 Savory Vegetable Pancakes
Delight your taste buds with these Whole30 Savory Vegetable Pancakes—an irresistible, nutrient-packed dish perfect for both breakfast and snack time. Made with a vibrant mix of zucchini, carrots, and sweet potatoes, these gluten-free pancakes boast a satisfying crunch and a burst of flavor from fresh parsley, fragrant garlic powder, and chopped scallions. Coconut flour and eggs bind the mixture together, creating the perfect texture for flipping. These skillet-cooked pancakes are golden brown on the outside and tender on the inside, making them a wholesome alternative to traditional starchy options. Quick to prepare in under 35 minutes and ideal for sharing, serve these vegetable pancakes hot with a sprinkle of parsley for a nourishing, Whole30-compliant treat.
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Recipe Information
Ingredients
- 2 cups zucchini, grated
- 1 cup carrot, grated
- 1 cup sweet potato, grated
- 3 tablespoons scallions, chopped
- 1 teaspoon garlic powder
- 2 tablespoons coconut flour
- 2 eggs
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Start by preparing the vegetables. Grate the zucchini, carrot, and sweet potato into a large bowl. Use a clean kitchen towel to squeeze out excess moisture from the grated vegetables to prevent the pancakes from becoming too soggy.
Add the chopped scallions, garlic powder, and coconut flour to the bowl with the grated vegetables. Mix until well combined.
In a separate bowl, beat the eggs and then add them to the vegetable mixture along with the chopped parsley. Season the mixture with salt and black pepper to taste.
Stir everything together until you have a thick batter.
Heat olive oil in a large non-stick skillet over medium heat. Once the oil is hot, use a spoon to drop portions of the vegetable mixture into the skillet, forming small pancake shapes. Flatten them slightly with the back of the spoon.
Cook the pancakes for about 3-4 minutes on each side or until they are golden brown and cooked through. You may need to do this in batches depending on the size of your skillet.
Once cooked, remove the pancakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Serve the Whole30 Savory Vegetable Pancakes hot, optionally garnished with extra parsley.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 32.5 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 333 mg | 26% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3162 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
