Purple Vegetable Pancakes

Source: Cooking Matters

Serving size: 3 pancakes and 1/4 cup sauce per serving

Servings per recipe: 4

You can be creative by using any kinds of vegtable that on your hand to make this dish.

View Nutrition Facts


Pineapple Dipping Sauce:

  • 1 clove garlic
  • 1 (8-ounce) can crushed pineapple packed in juice
  • 3 Tablespoons water
  • 2 Tablespoons reduced-sodium soy sauce
  • 1 teaspoons cornstarch
  • teaspoon ground ginger


  • 1 medium zucchini
  • 1 medium beet
  • 1 medium carrot
  • 2 green onions
  • 3 leaves of kale, chard, or beet greens
  • 3 large eggs
  • 2 Tablespoons reduced-sodium soy sauce
  • 1 teaspoon low-sodium baking powder
  • 4 teaspoons canola oil, divided
  • 2/3 cup whole wheat flour


Spoon Sharp knife Cutting board Grater Small saucepan and lid Large skillet Measuring cups Measuring spoons Fork Can opener Large mixing bowl


1. Make sauce first. Peel and mince garlic.

2. In a small saucepan, add garlic, pineapple and its juice, water, soy sauce, cornstarch, and ginger. Stir well to dissolve the cornstarch. Bring to a boil and cook for 1 minute. Remove from heat. Cover to keep warm while you make the pancakes.

3. Rinse and grate the zucchini. Rinse, peel, and grate the beet and carrot.

4. Rinse and thinly slice green onions.

5. Rinse greens and remove thick stems. Stack leaves together, roll into a thick tube, and slice thinly.

6. In a large bowl, beat eggs with a fork. Stir in vegetables.

7. Add soy sauce, baking powder, and 1 1/2 teaspoons of the oil. Stir until well mixed. Stir in the flour until just combined to make the batter.

8. In a large skillet over medium heat, heat 1 teaspoon of the oil. Scoop about 2 tablespoons batter and add to pan to make one pancake. You should be able to fit about 4 pancakes in the pan at a time. Cook until browned on both sides, 2 to 3 minutes per side. Remove pancakes.

9. Repeat step 8 twice more to make 2 more batches.

10. Serve pancakes warm with the sauce.


Use whatever veggies you have on hand. You will want about 4 cups total shredded vegetables.

You can keep pancakes warm between batches in an oven set to 200F.

Try serving these with applesauce or low-fat sour cream instead of the dipping sauce

More About Zucchini

How to Select

Look for zucchini with a slightly prickly, but shiny skin. The skin should be firm and free of cuts and bruises.

How to Store

Store zucchini in a plastic bag in the refrigerator for 4 to 5 days. Do not wash it until you are ready to use it. Cooked zucchini can be stored in the refrigerator as well, but should be used with in 2 days.

How to Prepare

Rinse in cold water. Trim tops and bottoms. Add to salads, or have as a snack with dip. Steam, microwave or boil until tender, bake, roast, stir-fry, or sauté. Add to pasta and rice dishes, soups and stews, and casseroles.