Grandma’s Weight-Loss Veggie Pancakes

These savory vegetable pancakes are a tribute to simple, wholesome cooking. Packed with fresh zucchini, carrot, and potato, they pan-fry to a satisfying golden crispness. They’re a nourishing and versatile dish perfect for a light lunch, a hearty breakfast, or a delicious side.

Yields: 10-12 small pancakes
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

• 1 medium zucchini, grated

• 1 large carrot, grated

• 1 medium potato, grated (peeled or unpeeled)

• 2 large eggs, lightly beaten

• ¼ teaspoon salt, plus more to taste

• 2 tablespoons all-purpose flour (or oat flour for a gluten-free option)

• 2-3 tablespoons olive oil, for frying

For Serving (Optional):

• Plain Greek yogurt or sour cream

• Fresh herbs like dill or parsley, chopped

• Side salad

Instructions:

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