Zucchini Potato Pancakes
When you think comfort food, potato pancakes are probably on the list. Here’s a simple way to add some healthy veggies to this comforting favorite.
Ingredients
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1 medium zucchini, grated (about 11/4 cups)
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1 medium Yukon gold potato, grated (about 2 cups)
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1/2 cup rolled oats
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1/2 cup whole-grain bread crumbs
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1 egg
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2 tbsp. dried, minced onions
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1 tsp. onion powder
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1 tsp. garlic powder
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1/2 tsp. freshly ground black pepper
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1/4 tsp. salt
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Olive oil spray
Directions
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In a food processor fitted with a standard blade, add zucchini, potato, and oats. Process for about 20 to 30 seconds—just enough to combine and chop up more finely.
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In a large bowl, stir together potato-zucchini-oat mixture with remaining ingredients. Form into six pancakes.
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Heat a griddle on high for two minutes. Spray with olive oil, then add pancakes. Cook for about five minutes per side or until just browned.
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Try topping with applesauce or real maple syrup.
Per Serving
Serves six; serving size is one pancake. Each serving provides: 148 calories, 2 g total fat, 0.4 g saturated fat, 0 g trans fat, 35 mg cholesterol, 170 mg sodium, 27 g carbohydrates, 4 g fiber, 2 g sugar, 6 g protein.
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