Whole30 Savory Vegetable Pancakes

Elevate your breakfast, brunch, or snack time with these irresistible Whole30 Savory Vegetable Pancakes, a delicious medley of grated zucchini, carrot, and sweet potato bound together with wholesome coconut flour and protein-packed eggs. Perfectly seasoned with garlic powder, fresh parsley, and a touch of scallion, these golden-brown vegetable pancakes boast a crispy exterior and tender interior without any grains, dairy, or added sugars, making them entirely Whole30-compliant. Quick to prepare in under 35 minutes, these nutrient-packed pancakes are pan-fried in olive oil for a satisfying crunch and can be served as a stand-alone dish or paired with a side salad for a balanced meal. Whether you're following a Whole30 diet or simply looking for a creative way to enjoy vegetables, these versatile pancakes are a flavorful and nutritious option that your entire household will love.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Add the chopped scallions, garlic powder, and coconut flour to the bowl with the grated vegetables. Mix until well combined.

Step 3

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.

Step 4

Stir everything together until you have a thick batter.

Step 5

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.

Step 6

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.

Step 7

Once cooked, remove the pancakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

Step 8

Serve the Whole30 Savory Vegetable Pancakes hot, optionally garnished with extra parsley.

Nutrition Facts

Serving size	(1122.3g)

Amount per serving	% Daily Value*
Calories	839.0

Total Fat 42.3g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 372mg	0%
Sodium 1677.9mg	0%
Total Carbohydrate 94.6g	0%
Dietary Fiber 25.2g	0%
Total Sugars 32.5g
Protein 28.1g	0%

Vitamin D 82IU	0%
Calcium 332.7mg	0%
Iron 7.3mg	0%
Potassium 3161.7mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 12.9%

Carbs: 43.4%