California Vegetable Pancakes

I was in the mood for German Potato Pancakes but I didn’t have enough potatoes to make the pancakes plus those are a ton of work and I had no desire to work that hard.
I decided to replace the potatoes with a bag of California mix frozen bagged vegetables. This recipe turned out delicious. We all absolutely love these pancakes. They have the same texture as potatoes pancakes but these have even more flavor because you can taste each veggie in the pancakes. I never thought they would taste so good but boy they are fantastic.
These are not as much work as one might think. I mixed everything together and set the mixture aside until dinner was about 30 minutes from being ready then I let the pancakes cook away. 

  • 1 pound California mix frozen vegetables
  • 1 eggs
  • 1 c cheddar cheese, grated
  • 1/2 c plain bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/2 teaspoon salt
  • Cooking spray


  1. Cook mixed vegetables in boiling water until tender which takes about 8-10 minutes then drain right away. Next use a potato masher or a fork to mash the vegetables while they are still warm.
  2. Stir in your cheese until it’s mixed in well
  3. Break each egg into a separate bowl and give them a quick stir until they are starting to get frothy then add to cauliflower mixture, then stir in bread crumbs and spices.
  4. Preheat a skillet, then using cooking spray, spray down your skillet so that your pancakes will not stick. You will want to keep your skillet at a medium and adjust the temperature as needed.
  5. Spoon mixture onto warm skillet in the shape of a small pancake 2-4 inches in diameter depending on your preference. Cook on one side until brown then flip and cook on the other side.

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