Fresh Veggie Pancakes


Fresh Veggie Pancakes

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Stacked zucchini pancakes

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    Sneak a few nutritious veggies into crisp, golden hotcakes — a breeze to throw together when you shred the carrot, zucchini and squash in a food processor.

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    Servings and Ingredients

    Serves 4
    2 large green bell peppers
    1 large carrot
    1 (10 oz) zucchini
    1 (10 oz) yellow summer squash
    ½ c. chopped green onions
    1 fresh jalapeno pepper, seeded and chopped*
    ¾ c. Hy-Vee all-purpose flour
    ⅓ c. Hy-Vee freshly grated Parmesan cheese
    ½ tsp. Hy-Vee baking powder
    ¼ tsp. Hy-Vee baking soda
    ¾ tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee black pepper
    3 Hy-Vee large eggs, lightly beaten
    Hy-Vee vegetable oil, for frying


    1. Preheat broiler to roast bell peppers. Line a baking sheet with foil.
    2. Halve peppers lengthwise; remove stems, seeds and membranes. Place pepper halves, cut side down, on prepared baking sheet.
    3. Broil 4 to 5 inches from heat for 8 to 10 minutes or until skins are blistered and dark. Carefully bring foil up and around peppers to enclose. Let stand about 15 minutes.
    4. Using a sharp knife, peel peppers; cut lengthwise into strips. Set aside.
    5. Meanwhile, using a food processor or coarse shredder, shred carrot, zucchini and squash; place in a medium bowl. Add green onions and jalapeno pepper.
    6. In a small bowl, combine flour, Parmesan cheese, baking powder, baking soda, salt and black pepper. Toss flour mixture into vegetables. Stir in eggs.
    7. In a 10-inch skillet, heat 1/4 inch oil over medium-high heat. Drop three 1/4-cup mounds of mixture into hot oil; flatten to make 1/2-inch-thick pancakes. Fry until golden brown, turning once. Transfer to paper towel-lined plates to drain. Keep warm in a 200-degree oven until serving time. Repeat for remaining pancakes.
    8. Serve pancakes topped with roasted pepper strips.
    9. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeno peppers, wear hand protection.

    Recipe Source:

    Hy-Vee Seasons Back to School 2014.