Basic Veggie Pancake Formula

Veggie Pancakes

This is a basic veggie pancake formula that has many options depending on what’s available for you to use. You will need to cook any vegetables before using; steam, boil, sauté, or roast.

Make these into burger “buns” see the end of post for instructions.

Here are some examples of fillings (not limited to the following) –

Vegetable examples (always drain excess liquid):

  • Asparagus (steamed or roasted)
  • Broccoli (steamed or roasted)
  • Cauliflower (steamed or roasted)
  • Kale (steamed or sautéed)
  • Bell pepper (sautéed)
  • Sweet potato (steamed, roasted, boiled)
  • Potato (boiled or roasted)
  • Carrot (steamed, roasted, boiled)
  • Squash; butternut, spaghetti, acorn, and so on (roasted or boiled)
  • Zucchini ((steamed or roasted)

Fresh Herb examples:

  • Baby Spinach (in this section because it holds so much water, it should be added in small amounts raw)
  • Cilantro
  • Mint
  • Parsley
  • Rosemary
  • Basil
  • Green onion
  • Garlic (sautéed)
  • Onion (sautéed)

Spice Examples:

  • Cumin
  • Turmeric

Grain/Legume examples (all should be soaked and cooked prior to making):

  • Lentils
  • Garbanzo
  • Basmati or Jasmine Rice
  • Millet

This recipe is for every 1 Cup of veggies, so you can multiply it as many times as needed.


  • 1 C vegetables and/or grains/legumes (cooked and with excess water removed, very important)
  • 1 Tbs. fresh herb, chopped fine
  • ¼ tsp. spice, depending on spice you may need more or less (optional)
  • ¼ tsp. unrefined salt (or to taste)
  • 1 Tbs. arrowroot starch OR 1 tsp. coconut flour
  • (¼ tsp. baking powder if using as a burger bun)
  • 1 large egg

For Cooking:

  • grass-fed butter, ghee, or coconut oil in a cast iron or stainless steel frying pan to cook like a pancake


  1. Cook the vegetable, grains, and/or legumes you are using, then let cool.
  2. You can blend in a blender or chop finely depending on preference (kids sometimes don’t like to see vegetables or feel texture)
  3. Strain any excess liquid.
  4. Place in a mixing bowl and add the rest of the ingredients with the eggs being the last to add, mix well.
  5. The mixture should be slightly runny but bulky. If too runny, add arrowroot or coconut flour 1 tsp at a time. If too dry, add another egg.
  6. If you need to, you can taste the final mixture and spit out to taste the flavor and adjust.
  7. Cook these in butter or coconut oil as you would pancakes using ¼ C of batter for each pancake, cooking each side for about 4 minutes each, or until done.

You can top it with anything; salsa, creme fresh, sour cream, Greek yogurt, yogurt sauce, tomato, fresh basil, raw cheese, avocado…anything really!!

Alternately, you can use these as burger buns, just add baking powder and possibly a little more arrowroot starch or coconut flour (1 tsp. at a time until it is a thicker consistency)



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