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Carrot potato pancakes (All)

Carrot potato pancakes (from Canada's food guide)

Double this recipe and freeze extras for later! Whip up a batch on the weekend to enjoy throughout the week for a quick breakfast, dinner or snack.

Prep time: 10 min

Cook time: 10 min

Servings: 4





  • 4 eggs

  • 500 mL (2 cups) finely grated carrot

  • 500 mL (2 cups) finely grated potato

  • 15 mL (1 tbsp) finely grated onion

  • 30 mL (2 tbsp) whole wheat flour

  • 2 mL (½ tsp) baking powder


  1. Beat eggs in a large bowl. Stir in carrot, potato, onion, flour, and baking powder. Mix well.

  2. Spray griddle or non-stick skillet lightly with cooking spray. Heat over medium heat. Using 125 mL (1/2 cup) measuring cup, pour batter onto hot griddle. Cook for about 2 minutes or until light golden brown. Flip over and cook for another minute or until light golden brown. Repeat with remaining batter.


  • This is a fun recipe to make with kids. Little chefs can help mix up the pancake batter. Older kids can help cook the pancakes.

  • Get creative with this recipe and swap out the grated carrot for grated zucchini instead. Squeeze out the water with your hands before adding to the egg mixture.

  • Make now and enjoy later. Layer pancakes between wax or parchment paper and freeze for up to 2 weeks.

  • Warm through in the microwave for a quick breakfast.

  • For a kick of flavour, add pepper to taste and serve with low-fat sour cream or lower fat plain yogurt.

  • Try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little goes a long way.

Adapted with permission from The Basic Shelf Cookbook, published by the Canadian Public Health Association.

Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.

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