• Preparation Time 20 minutes
  • Cooking Time 12 minutes
  • Makes 12 pancakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3 medium, shredded zucchinis
  • 2 tsp salt
  • 3 medium, peeled and shredded, carrots
  • 2 finely diced red peppers
  • 2 finely sliced green onions
  • 1 cup Robin Hood® Original All Purpose Flour
  • ¾ cup bread crumbs
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tbsp Vegetable or Canola Oil, divided
  • 1 ½ cups Carnation® Simple White Sauce
  • ¼ cup fresh dill, chopped
  • 4 eggs, well beaten

Serving Size: 12 pancakes


Serving Size: 12 pancakes

  • Combine zucchini with salt in a strainer. Place over a bowl to catch any liquid. Let stand 20 minutes. Squeeze liquid out and place in a large bowl. Stir in carrots, red pepper, green onions and well beaten eggs.
  • Mix in next 5 ingredients and stir until combined.
  • Heat 1 tbsp (15 mL) of oil over medium heat in a large non-stick skillet. Drop in 2 tbsp (30 mL) of batter for each pancake. Fry pancakes until golden brown, about 2 minutes per side.
  • Remove to a paper towel lined plate. Repeat with remaining batter.
  • Prepare Carnation Simple White Sauce. Stir in dill. Pour over pancakes and serve.


You made
that look

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top