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Zucchini Potato Pancakes

When you think comfort food, potato pancakes are probably on the list. Here’s a simple way to add some healthy veggies to this comforting favorite.


  • 1 medium zucchini, grated (about 11/4 cups)

  • 1 medium Yukon gold potato, grated (about 2 cups)

  • 1/2 cup rolled oats

  • 1/2 cup whole-grain bread crumbs

  • 1 egg

  • 2 tbsp. dried, minced onions

  • 1 tsp. onion powder

  • 1 tsp. garlic powder

  • 1/2 tsp. freshly ground black pepper

  • 1/4 tsp. salt

  • Olive oil spray


  1.  In a food processor fitted with a standard blade, add zucchini, potato, and oats.  Process for about 20 to 30 seconds—just enough to combine and chop up more finely.

  2. In a large bowl, stir together potato-zucchini-oat mixture with remaining ingredients.  Form into six pancakes.

  3. Heat a griddle on high for two minutes. Spray with olive oil, then add pancakes. Cook for about five minutes per side or until just browned.

  4. Try topping with applesauce or real maple syrup.

Per Serving

Serves six; serving size is one pancake. Each serving provides: 148 calories, 2 g total fat, 0.4 g saturated fat, 0 g trans fat, 35 mg cholesterol, 170 mg sodium, 27 g carbohydrates, 4 g fiber, 2 g sugar, 6 g protein.