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Rainbow Potato Pancakes

Kids will “flip” for these flavorful pancakes named for their colorful ingredients. And each pancake packs in a full serving of vegetables!


  • 2/2/3 pound (2 medium) unpeeled potatoes, shredded
  • 1 medium (6-inch) carrot, peeled and shredded
  • 1 medium (5 to 6-inch) zucchini, shredded
  • 1/3 cup finely diced red bell pepper
  • 1/3 cup sliced green onions with tops
  • 1 large egg, lightly beaten
  • 2 tablespoons unseasoned dry bread crumbs
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • Reduced-fat sour cream (optional)


Together: Prepare the shredded vegetables.
Kids: Enclose the three shredded vegetables in a clean kitchen towel; wring over sink to remove as much moisture as possible.
Kids: Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt, and pepper to blend thoroughly.
Adults: In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
Together: With 1/4-cup measure, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart.
Adults: Fry until well browned on bottom sides, about 4 minutes. Flip and brown reverse sides.
Adults: Remove with spatula and drain on paper towels. Repeat with remaining oil and potato mixture.
Together: Serve hot with sour cream, if desired.

Thank you to our friends at The Monday Campaign for allowing Nourish Interactive to share these kid-friendly recipes.
The Monday Campaign

About this Recipe
  • Serves: 4
  • Prep Time: 0 minutes
  • Cook Time: 5 minutes
Submitted By
kids Cook Monday
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