These crispy veggie packed sweet potato and zucchini pancakes are a great addition to any meal. I usually like to eat them for breakfast with eggs, tomato, chick peas and avocado but I also like to serve them as an appetizer along with Greek yogurt, apple sauce, or even smashed avocado or tahini.  I have always loved potato pancakes growing up. My Polish grandma used to make them with white potatoes and onion and we used to eat them with applesauce and sour cream.  I gave them a healthy twist that’s just as delicious and even more satisfying.

Ingredients

½  potato sweet or white any type

½ medium zucchini

1 egg or equivalent ex: flax, chia

1-2 tablespoons coconut flour or flour of choice

2 chopped scallion stalks

½ tsp. salt

1/4 tsp. cracked black pepper

1 tbsp. extra virgin coconut oil

Grate the zucchini in a large bowl then place on thick layer of paper towels. Press out as much of the juice as possible through a fine strainer or with dry paper towels. Squeezing out all the juice prevents the pancakes from falling apart while cooking. Add zucchini back into the bowl. Grate the sweet potato and add into bowl with zucchini. Add in egg or egg substitute equivalent, chopped scallions and salt and pepper. Combine well then add coconut flour (or all purpose) to help bind any excess juice. Heat 1 tbsp. extra virgin coconut oil on medium high heat until hot.  Add heaps of mixture to pan and shape into pancakes. Cook on both sides until golden and transfer to paper towels to remove any excess oil. Sprinkle with sea salt. Makes about 8 pancakes. Serve with smashed avocado, Greek yogurt or applesauce!

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Serving suggestions