Zucchini & Sweet Potato Pancakes

4 Reviews / 4.3 Average
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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?

Zucchini and Sweet Potato Pancakes on 100 Days of Real Food

Zucchini & Sweet Potato Pancakes

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!
4 Reviews / 4.3 Average
Prep Time: 10 mins
Cook Time: 4 mins
Total Time: 14 mins
Print Recipe
Servings: 6 pancakes

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
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.
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31 thoughts on “Zucchini & Sweet Potato Pancakes”

  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?

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