Zucchini & Sweet Potato Pancakes
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Zucchini & Sweet Potato Pancakes
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If you're searching for a hearty meatless Monday meal, these zucchini sweet potato pancakes are perfect! They take no time to prep and cook up for a quick weeknight dinner. Be sure to top them with sour cream or applesauce!
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Ingredients
- 1 sweet potato, small to medium in size no need to peel
- 2 zucchini, medium size
- 1/2 cup whole-wheat flour
- 4 eggs
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- olive oil for cooking
- sour cream and applesauce (optional) for serving
Instructions
- Grate the sweet potato and zucchini in a food processor fitted with the shredding disc. You could also shred by hand using a cheese grater, but it will, of course, take longer!
- Transfer the veggies to a large bowl and toss together with the flour, eggs, salt, and pepper until well combined.
- Heat a thin layer of olive oil over medium heat in your largest skillet. Add spoonfuls of the veggie mix to the pan (I used an ice cream scoop for even sizing) and cook until golden brown on both sides.
- Drain on a plated lined with a paper towel, season with additional salt and pepper (if desired), and serve warm topped with applesauce and sour cream (optional).
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Zucchini & Sweet Potato Pancakes Amount Per Serving Calories 75 Calories from Fat 27 % Daily Value* Fat 3g5%Saturated Fat 1g6%Cholesterol 109mg36%Sodium 332mg14%Potassium 51mg1%Carbohydrates 7g2%Fiber 1g4%Sugar 1g1%Protein 5g10% Vitamin A 160IU3%Calcium 23mg2%Iron 0.8mg4% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 75
- Calories from Fat 27
- % Daily Value*
- Fat 3g
- 5%
- Saturated Fat 1g
- 6%
- Cholesterol 109mg
- 36%
- Sodium 332mg
- 14%
- Potassium 51mg
- 1%
- Carbohydrates 7g
- 2%
- Fiber 1g
- 4%
- Sugar 1g
- 1%
- Protein 5g
- 10%
- Vitamin A 160IU
- 3%
- Calcium 23mg
- 2%
- Iron 0.8mg
- 4%
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