Vegetable Pancakes

Prep Time

30 minutes

Cooking Time

10 minutes


4 people


About 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry 

1/2 small onion, grated; or 4 scallions

 1 egg or 2 egg whites, lightly beaten

 1/4 cup GF or whole wheat flour, more or less

 Salt and freshly ground black pepper

 Olive or coconut oil for greasing the pan


Heat the oven to 275°F. Grate the vegetable or vegetables by hand or with the grating disk of a food processor. Mix together the vegetables, onion, egg, and 1/4 cup of the flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.
Put a little oil in a large skillet or griddle over medium-high heat. When the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding. (Transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature. 


Mark Bittman