Canada's food guide
Carrot potato pancakes
These savoury vegetable pancakes only need a few ingredients to prepare. You can easily make a batch on the weekend to enjoy throughout the week for a quick breakfast, lunch or snack.
Prep time
10 min
Cook time
10 min
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
- Beat eggs in a large bowl. Stir in carrot, potato, onion, flour, and baking powder. Mix well.
- Spray griddle or non-stick skillet lightly with cooking spray. Heat over medium heat. Using 125 mL (½ 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.
Learn about food safety.
Adapted with permission from The Basic Shelf Cookbook, published by the Canadian Public Health Association.
Tips
- For a kick of flavour, add pepper to taste and serve with low-fat sour cream or plain yogurt.
- This is a fun recipe to make with little chefs. They can mix up the pancake batter. Older kids can help cook the pancakes.
- Get creative. Swap out grated carrot for grated zucchini instead. Squeeze out water with your hands before adding to the egg mixture.
- Double this recipe. Layer extra pancakes between wax or parchment paper, and freeze for up to 2 weeks. Warm through in the microwave when ready to eat.
