Sunday Dinner: Anne-Marie Bonneau's Eat-All-Your-Vegetables Pancakes

At The Sunday Paper, we want to inspire you to gather at your tables…virtually or in-person…and open your hearts minds with the help of our Meaningful Conversation Starter and featured recipe.

This week, meet Chef Anne-Marie Bonneau. The blogger behind the popular site Zero-Waste Chef, Anne-Marie has lived plastic-free since 2011. "Every aspect of modern life in North America involves waste…from how we shop to what we eat, to how we dress, to how we travel," says Anne-Marie. Through her tutorials and recipes, Anne-Marie shows us how reducing waste benefits the planet and also satisfies our taste buds, improves our well-being, and boosts our bank accounts. Here she gives us her simple recipe for her Eat-All-Your- Vegetables Pancakes, which she says "satisfy all eaters while clearing a few things out of the refrigerator…half a zucchini, a lone carrot, a pinch of chopped fresh herbs."

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 Eat-All-Your-Vegetables Pancakes by Anne-Marie BonneauMakes 12 3-inch pancakes

• 4 cups grated vegetables, such as russet potatoes, carrots, zucchini, sweet potatoes, turnips, parsnips, or cabbage
• 1/4 cup bread crumbs or flour (all-purpose, whole wheat, or rye)
• 2 large eggs
• 1 teaspoon coarse salt Freshly ground black pepper Olive oil, for frying

If using zucchini or potatoes, place them in the center of a thin dish towel. Roll up the towel and squeeze out the juice. Refrigerate or freeze the liquid for broth.Place the vegetables in a large bowl and fluff with a fork. Stir in the bread crumbs, eggs, salt, and pepper to taste and combine well.Heat a large skillet over medium heat and add enough oil to coat it.For each pancake, drop 1/4 cup of the batter into the hot pan. With a spatula, flatten it down so it's about 1/4 inch thick. Flip after the bottom has browned, about 5 minutes. Remove from the pan once the other side has also browned, another 3 to 5 minutes.Add more oil to the pan as necessary and continue cooking the pancakes. Keep them warm in the oven all together, or serve individually at once.Serve with sour cream, egg white aioli, or cilantro chutney, if desired.Recipe excerpted from The Zero-Waste Chef. Copyright © 2020 by Anne-Marie Bonneau. Photography by Ashley McLaughlin. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.