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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 44.4
  • Total Fat: 3.5 g
  • Cholesterol: 2.5 mg
  • Sodium: 61.5 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.4 g

View full nutritional breakdown of Zucchini Sweet Potato Pancakes calories by ingredient
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Zucchini Sweet Potato Pancakes

Submitted by: SMBRYCE1
Zucchini Sweet Potato Pancakes

Introduction

These remind me of the potato latkes my mom made when I was a kid. They're a hearty low carb alternative tho. Very savory, not a sweet pancake at all. And when cooked they look a bit like a combination between hashbrowns and a pancake. These remind me of the potato latkes my mom made when I was a kid. They're a hearty low carb alternative tho. Very savory, not a sweet pancake at all. And when cooked they look a bit like a combination between hashbrowns and a pancake.
Number of Servings: 24

Ingredients

    1 1/2 cup grated zucchini (strained)
    1/2 cup sweet potato
    4 tablespoons red onion
    1 cup almond flour
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon baking powder
    1/4 teaspoon xantham gum
    1/3 cup coconut milk
    2 tablespoons butter (or your favorite oil)

Tips

It will look a bit like the color of hashbrowns but with pancake batter and green and orange bits when finished.

This recipe is Vegan, accidentally gluten-free and low carb.


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Directions

Grate 1 1/2 cups zuchini, 1/2 cup sweet potato, and 2 tablespoons red onion onto a paper towel. Place paper towel in sieve and press another paper towel on top to remove excess liquid. (another way to do this would be to use cheese cloth)

Set fying pan on stove and set stove to medium-low heat

Mix 1 cup almond flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon baking powder, 1/4 teaspoon xantham gum.
Add 1/3 cup coconut milk and mix well
Add strained zucchini, sweet potato and red onion mix well

The batter should be about the consistancy of bread dough so that it pours slowly but still sticks together. If more liquid is needed, add water or the liquid you removed from the zucchini.

Add just enough butter to warm pan so the latkes won't stick

Spoon large heaping tablespoon of batter onto warm pan and cook until the top starts to dry out a bit and the bottom is dark golden brown then flip and cook until other side is dark golden brown.

Serving Size: makes 24 3 inch pancakes






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