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Sweet Potato & Zucchini Pancakes

Prep Time: 10 minutes

Cook Time: 5-10 minutes

What you need:

  • 1 large zucchini, shredded (about 1 cup)
  • 1 large sweet potato, peeled and shredded (about 1 cup)
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons flour
  • 2 tablespoons olive oil

What to do:

  1. Mix zucchini, sweet potato, eggs, salt, pepper, and flour. Mix until well combined.
  2. Heat olive oil in a large non-stick skillet over medium heat.
  3. Using a soup ladle, drop about 1/4 cup of mixture into skillet and cook each cake about until golden brown, about 2–3 minutes on each side. Serve as is or with applesauce.

Nutritional analysis (per serving):

  • 110 calories
  • 3g protein
  • 6g fat
  • 1g sat. fat
  • 10g carbohydrate
  • 1g fiber
  • 70mg cholesterol
  • 220mg sodium
  • 2g sugars

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion: Use shredded carrot instead of shredded sweet potato.

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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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