Zucchini & Sweet Potato Pancakes

4 Reviews / 4.3 Average
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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Zucchini and Sweet Potato Pancakes on 100 Days of Real Food

My 6th grader, who claims she doesn’t like zucchini, scarfed down these zucchini and sweet potato pancakes! I think topping them with sour cream and applesauce (both things she loves) helped. :) And, with the assistance of my food processor, these were super easy to make. Plus, I felt good about meeting our vegetable “quota” for the day. I can’t tell you how many times I think to myself, “I should’ve made/served more veggies!” Anyone else ever feel the same way?

These also hold up well left over and can even be added to the lunchbox. I threw them in along with a serving of applesauce, and it went over great. For dinner, we had them alongside a big bowl of hearty soup. Again, one of my attempts to not only get in enough veggies but also reduce our consumption of meat (with a couple of meat-free dinners each week)! We aren’t vegetarians, but studies show if you cut back to less than one serving of meat per day you can consider yourself a “flexitarian” with a risk of heart disease and cancer that is equally as low as a vegetarian. Sounds good to me! More on that here.

What are your favorite meatless dinners to make?

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31 thoughts on “Zucchini & Sweet Potato Pancakes”

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  1. I love this recipe! I added a shredded apple for extra sweetness, and wrung out both the apple and the zucchini before combining the mixture. Thank you for posting, Lisa!

  2. Are we no longer able to “pin” these recipes to pinterest? I can’t seem to locate the the button to do it??

    1. Hi Kathleen, you can now use the Pinterest button at the very top of the blog post, or the image should be pinnable. – Nicole

  3. 5 stars
    These were yummy! I doubled the ingredients (except I only used 6 eggs & also added a little extra flour). From the ideas above, I added a shredded onion plus I wrung out the shredded zucchini in 2 kitchen towels. They were both soaked thru so I think this was a valuable step. It made a ton so I froze some for lunches. Thanks for the recipe!

  4. 5 stars
    I made these with a GF flour blend and they were delicious! This is a new favorite. I used Trader Joe’s garlic infused olive oil to cook them in for just a hint of garlic. I may add a few shredded onions into the mix next time as well. Yum!

  5. These were a hit with everyone but my picky eater. She said, can you put more sweet potato in next time. To which my oldest replied, then you won’t be able to taste the zucchini. She replied, exactly! Next time I will salt my grated zucchini, let it sit a bit, then squeeze in a kitchen towel to eliminate excess moisture, so the pancakes crisp up better.

      1. I want to make just 2 of these GF for my MIL. I don’t want to buy a gluten free flour mix, but was hoping to use something already in my pantry. Any chance I can use a little oat flour, corn starch or something else for binding?