Yesterday, I made some fantastic yummy potato eggplant pancakes for dinner. I don’t always go meatless on Meatless Monday, but we do try to eat meatless one or two dinners per week.
The main flavor in these pancakes was obviously potato, I purposely used less eggplant because DH isn’t a fan. I wanted to ease him into it. Next time, I will include more eggplant – maybe two smaller ones. I love using the smaller sized ones because there are virtually no seeds, and the peel is tender.
These pancakes are really a snap to cook, because the vegetables are roasted ahead of time. Roasted vegetables bring such a wonderful flavor and you can substitute different vegetables in many combinations. Carrots, potatoes, onions. Or how about zucchini, leeks, cauliflower. The possibilities are endless!
Ingredients for Potato Eggplant Pancakes
4-5 small/medium potatoes, quartered
1 small eggplant, halved
1 onion, quartered
olive oil
salt & freshly ground black pepper
3 large eggs
1/4 cup whole wheat flour
Optional-coconut oil or more olive oil for pan frying (not deep frying)
- In baking dish, arrange potatoes, eggplant and onions together and drizzle with olive oil, and season with salt & freshly ground black pepper.
- Roast vegetables in 350F oven. I like a lower heat, because I have a smaller countertop sized convection oven. It heats up quickly. Others roast vegetables at 400F. Choice is yours!
- Once vegetables are fork tender, allow to cool for a few minutes, then pour them into food processor. Pulse a few times, then process until fairly chopped and combined.
- Transfer veggies into large bowl, add eggs and flour, and mix until combined.
- Using a cast iron pan (or if you prefer non-stick), pour 1 tsp coconut oil and allow to heat. Spoon pancake mixture into pan. I like making two smaller pancakes. You can make one larger pancake.
- Add 1 tsp oil for each batch. You also might need to wipe out pan if necessary.
- Serve with salad. 2-3 small pancakes for each person, with leftovers for lunch next day!
These pancakes really were delicious, and DH thought so too, despite that dreaded eggplant was a hidden ingredient! I will for sure make them again!