Vegetable Pancakes W/ Avocado Ranch Sauce #RSC

Name: Vegetable Pancakes W/ Avocado Ranch Sauce #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Greek yogurt; 2 avocados; 1 lemon, juice and zest; 2 tablespoons Hidden Valley Original Ranch Seasoning Mix; 2 tablespoons chives, finely chopped; salt and pepper; 1 cup red potatoes, grated and excess water squeezed out; 1 cup zucchini, grated and excess water squeezed out; 1 cup carrot, grated; 1 cup parsnip, grated; 4 green onions, finely sliced; ½ cup all-purpose flour; ½ teaspoon baking powder; ¼ cup milk; 2 large eggs; 2 tablespoons Hidden Valley Original Ranch Seasoning Mix; 1 tablespoon butter; 2 tablespoons olive oil; pico de gallo, for garnish

Servings: persons

1 cup Greek yogurt
2 avocados
1 lemon, juice and zest
2 tablespoons Hidden Valley Original Ranch Seasoning Mix
2 tablespoons chives, finely chopped
salt and pepper
1 cup red potatoes, grated and excess water squeezed out
1 cup zucchini, grated and excess water squeezed out
1 cup carrot, grated
1 cup parsnip, grated
4 green onions, finely sliced
½ cup all-purpose flour
½ teaspoon baking powder
¼ cup milk
2 large eggs
2 tablespoons Hidden Valley Original Ranch Seasoning Mix
1 tablespoon butter
2 tablespoons olive oil
pico de gallo, for garnish

1
Preheat oven to 250.
2
For the sauce - In bowl, combine yogurt, avocado, lemon juice and zest, ranch dressing mix and chives.
3
Stir with fork mashing the avocado, but not all the way you want some texture.
4
Adjust seasoning with salt and pepper.
5
Cover and refrigerate until ready to use.
6
For the pancakes - In large bowl, combine potatoes, zucchini, carrot, parsnip, green onions, flour, baking powder, eggs and ranch mix.
7
Mix well.
8
In cast iron pan or large saute pan, heat to medium high and add butter and olive oil.
9
When butter is melted, drop batter a few tablespoons at a time into pan in batches.
10
Cook 2 minutes per side or until browned and crispy.
11
Transfer to baking sheet, season with salt and pepper and place in oven to keep warm.
12
Repeat until all batter has been used.
13
To serve place pancakes on serving platter or plate.
14
Top with avocado ranch sauce and pico de guillo.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup Greek yogurt, 2 avocados, 1 lemon, juice and zest, 2 tablespoons Hidden Valley Original Ranch Seasoning Mix, and more.

Yes, Vegetable Pancakes W/ Avocado Ranch Sauce #RSC falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!