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Sweet Potato & Zucchini Pancakes

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Ingredients
  • 1 large zucchini, shredded (about 1 cup)
  • 1 large sweet potato, peeled and shredded (about 1 cup)
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons flour
  • 2 tablespoons olive oil
Directions
  1. Mix zucchini, sweet potato, eggs, salt, pepper, and flour. Mix until well combined.
  2. Heat olive oil in a large non-stick skillet over medium heat.
  3. Using a soup ladle, drop about 1/4 cup of mixture into skillet and cook each cake about until golden brown, about 2–3 minutes on each side. Serve as is or with applesauce.

Serves: 6

Serving size: 1 pancake (78g)

Nutritional analysis (per serving):

110 calories
3g protein
6g fat
1g sat. fat
10g carbohydrate
1g fiber
70mg cholesterol
220mg sodium
2g sugars

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion: Use shredded carrot instead of shredded sweet potato.

Reviewed by: Mary L. Gavin, MD

Note: All information on KidsHealth® is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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