Veggie Pancakes

These grain-free, savory pancakes are a perfectly sneaky way to get more vegetables into your morning;) They are grain-free and GAPS-friendly, and incredibly easy to whip together, especially if you've got a food processor that will do some of the grating for you! For those looking for a savory GAPS diet breakfast that's not soup--look no further;)

These breakfast gems have sour cream and cheddar cheese (both of which are lactose-free if you make your own or buy good-quality, aged cheddar cheese) but can be substituted easily for those with dairy allergies. You can use coconut milk instead of sour cream and add an extra egg if you are taking out the cheddar cheese. Or if you have an egg allergy as well, remove the eggs and try using ground flax seed meal with water!! I tried this out on a batch and it worked great! 1 Tbsp of ground flax seed meal with 2 1/2 Tbsp water per egg. So if you are removing both the eggs and the cheese, use the equivalent of about 4 eggs--or 1/4 c ground flax seed meal with 6 Tbsp water. Let the meal and water sit together for several minutes until it starts to thicken, then mix in with the rest of the dough.

It's hard to explain how delicious these are--especially because most of us don't eat vegetables in the form of pancakes (my Jewish friends aside, who definitely share a love for latkes!!). But I had my sister taste test these for me and she said they reminded her of the veggie burgers from Costco!! I obviously haven't had those for years, but when she mentioned it I could totally relate!

You'll have to try them out to see what I mean:) They are delicious and soooo good for you! Top with a fried egg, some sour cream, or just eat them plain like I do!!

Let me know what you think of these when you try them out!

gaps diet breakfast gaps diet breakfast

Veggie Pancakes
Author: Amy MoffatPrep time: 5 minCook time: 15 minServings: about 12 pancakes


1 c grated cauliflower
1 c grated carrot
1/4 c green bell pepper, chopped fine
3/4 c almond flour
2 Tbsp coconut flour
3/4 tsp sea salt
1/4 tsp ground black pepper
1/3 c sour cream
3/4 c cheddar cheese
2 eggs
1 Tbsp dried parsley
Dash cayenne (optional)


Combine grated carrots, cauliflower, green bell pepper, flours, salt and pepper in a large mixing bowl.
Add sour cream, cheddar cheese, eggs and spices and mix to combine.
Grease a large skillet with butter or coconut oil and heat over medium heat.
Form pancakes with 1/4 c batter at a time, cook until brown, about 3 minutes.
Flip and cook for another 3 minutes. Serve topped with a friend egg or a dollop of sour cream.

(For dairy or egg-free versions, substitute coconut milk and flax seed meal with water as described in the post above)

2 Responses to “Veggie Pancakes

  • Brenda M
    3 years ago

    I made these for my lunch today. They were delicious! And they are definitely not just for breakfast. I’ll eat these any time of day. :)

    • amoffat
      3 years ago

      agreed:) I actually had some for dinner last night too!! Glad you liked them!

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