Recipe: 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.
1 medium zucchini, grated (about 1¼ cups)
1 medium Yukon gold potato, grated (about 2 cups)
½ cup rolled oats
½ cup whole-grain bread crumbs
2 tbsp. dried, minced onions
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. freshly ground black pepper
¼ tsp. salt
Olive oil spray
- 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.
- In a large bowl, stir together potato-zucchini-oat mixture with remaining ingredients. Form into six pancakes.
- 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.
- Try topping with applesauce or real maple syrup.
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.