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Vegetable Pancakes

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 4 minutes

Servings: 4 minutes


  • 1 cup zucchini, grated
  • 1 cup carrots, grated
  • 1/4 cup milk
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon baking powder
  • 1/2 cup flour
  • 2 green onions, sliced
  • 2 tablespoons oil


In a mixing bowl, stir together the flour, baking powder, salt, and pepper. In another bowl, grate carrots, zucchini, and onions, and toss. In another bowl, beat together the egg and milk, toss into the bowl of grate vegetables, and stir. Add this to the dry ingredients and stir until combined.

Using a large skillet, heat 1 tablespoon of oil over medium heat. Spoon the batter by tablespoons into the pan, making a few pancakes at a time. Cook about 2 minutes on each side and golden brown. Add the remaining oil to the pan as needed. Serve pancakes at once.

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