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Veggie Pancakes

Savory pancakes that are packed with veggies

Serves 4

Bruno de Lamo Peitz


Veggie Pancakes


1 zucchini

4 carrots and/or parsnips

1 leek or some spring onions

Batter: 1 cup of flour; 3-4 TB of corn starch; water

Spices of your choice: I went with garlic and paprika powder and pepper

Dipping sauce of your choice: I went with a teriyaki sauce.


  1. Clean and cut all your veggies into small sticks then leave aside in a bowl.
  2. Mix all dry batter ingredients, as well as the spices and add in one cup of water. Then start slowly putting in more water or more flour depending on preferred texture. It should be similar as any pancake batter.
  3. Mix the vegetables with the batter until it is all slightly coated. There should be no leftover liquid on the bottom of the bowl.
  4. Heat up a pan to medium heat with some oil and add a large spoon of the veggie mix. Flatten it out and let it cook until golden brown on both sides.
  5. Dip into your sauce and enjoy.