Carrot potato pancakes

Double this recipe and freeze extras for later! Whip up a batch on the weekend to enjoy throughout the week for a quick breakfast, dinner or snack.

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients
  • 4 eggs
  • 500 mL (2 cups) finely grated carrot
  • 500 mL (2 cups) finely grated potato
  • 15 mL (1 tbsp) finely grated onion
  • 30 mL (2 tbsp) whole wheat flour
  • 2 mL (½ tsp) baking powder
Directions
  1. Beat eggs in a large bowl. Stir in carrot, potato, onion, flour, and baking powder. Mix well.
  2. Spray griddle or non-stick skillet lightly with cooking spray. Heat over medium heat. Using 125 mL (1/2 cup) measuring cup, pour batter onto hot griddle. Cook for about 2 minutes or until light golden brown. Flip over and cook for another minute or until light golden brown. Repeat with remaining batter.

Tips

  • This is a fun recipe to make with kids. Little chefs can help mix up the pancake batter. Older kids can help cook the pancakes.
  • Get creative with this recipe and swap out the grated carrot for grated zucchini instead. Squeeze out the water with your hands before adding to the egg mixture.
  • Make now and enjoy later. Layer pancakes between wax or parchment paper and freeze for up to 2 weeks.
  • Warm through in the microwave for a quick breakfast.
  • For a kick of flavour, add pepper to taste and serve with low-fat sour cream or lower fat plain yogurt.
  • Try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little goes a long way.

Categories: vegetarian, 30 min or less, kid-friendly, freezer-friendly

Learn about food safety

Adapted with permission from The Basic Shelf Cookbook, published by the Canadian Public Health Association.

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