Are you wanting to sneak a few veggies into your kids meals without them knowing? Or, want to jump start your day with some added fiber? These sweet potato zucchini pancakes are worth a try! I cook 1-2 batches at a time and then freeze some. We eat them for breakfast or as a side dish for dinner. They are good plain or with honey for a little added sweetness.
- Pancake Mix (I use Bob’s Red Mill Gluten Free Mix)
- 1 cup pureed sweet potatoes (about 2-3 potatoes)
- 1 zucchini squash, shredded
- 1/2 cup cheddar cheese, shredded
Peel and cut potatoes into 2 inch chunks. Cover in a large pot with water and bring to a boil. Cook approximately 15 minutes or until tender. Drain water and transfer potatoes to food processor. Blend until smooth. Sometimes a little milk is needed to make it a smooth consistency.
Follow instructions on your pancake mix for making 8 pancakes. Add 1 cup pureed sweet potatoes. (If you have left over – its great with just a little bit of cinnamon on top). Shred zucchini and squeeze into a paper towel to remove excess water. Add zucchini and cheddar and stir.
In a pan over medium heat, cook pancakes 1-2 minutes on each side or until golden. I cook mine in coconut oil.