Potato Pancakes
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Potato Pancakes

Submitted by: Kayleigh

Prep Time: 13 Minutes

Cook Time: 0 Seconds

Servings: 8

Great side dish with so many things! My whole family loves them! :)


  • 2 lrg. potatoes, white or gold, organic
  • 2 med. zucchini, fresh, organic
  • 2 lrg. carrot, fresh, organic
  • 2 egg, omega-3, cage-free, organic
  • 1/2 c. flour, spelt, whole-grain, organic
  • 2 garlic, fresh, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/2 tsp. basil, dried, organic
  • 1/4 tsp. honey, raw, unfiltered, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1/2 c. onion, any type, organic


Coarsely shred the potatoes, zucchini and carrots. I leave the skins on. Drain and pat dry. Finely chop the onion, and divide into two 1/4 cup portions.

Place HALF of the shredded veggies and 1/4 cup chopped onion in a food processor or blender; cover and process until finely chopped (not liquid or mush, but finely chopped). Transfer to a bowl. Add the eggs, flour, garlic, salt, basil, honey, and the remaining veggies and onion. Mix to blend all together.

In a large skillet, heat oil. Drop batter by 1/4 cupfuls into the skillet; flatten to form patties. Fry until golden brown; turn over and cook the second side.

Recipe makes 16 pancakes. One serving is 2 pancakes.

You could change the veggies and spices in this.