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Root Veggie Pancakes|brightrootskitchen.com

Veggie Pancakes Recipe

A great snack, app or savory weekend pancake alternative. These veggie pancakes are a quick, healthy snack packed with grated root veggies and curry.
Course Side Dish, Snack
Cuisine American
Keyword pancakes, pancakes from scratch, root vegetable pancakes, root veggie pancakes, vegetable fritters, veggie fritters, veggie pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 2 carrots grated
  • 1 parsnip grated
  • ½ cup kale chopped
  • ½ cup zucchini grated
  • ¼ large sweet onion grated
  • 1 egg
  • ¼ cup milk of your choice or water
  • 1 tsp turmeric
  • 1/8 tsp cayenne powder
  • 4 tbs white wheat flour
  • 2 tbs cornmeal
  • 1 tsp baking powder
  • 2 tbs olive oil
  • Salt and pepper to taste


  • In a large bowl stir together vegetables, egg and milk until combined.
  • In another bowl mix together spices, flour, cornmeal, baking powder and salt and pepper.
  • Gradually fold the flour mixture into the veggies until thoroughly combined (no lumps).
  • Heat a skillet to medium-high heat. Drizzle in olive oil. Use a ¼ measuring cup and pour about four pancakes into the pan. Cook for 2-3 minutes per side until golden brown. The full recipe makes about 8 pancakes.
  • Place pancakes on a paper towel lined baking sheet. Sprinkle hot pancakes with salt and enjoy.


If you like your pancakes thinner, add an extra splash of milk.