Savory Vegi Pancakes

Savory Vegi Pancakes

Time:30-40 minutes
Servings:12 pancakes

This is a great way to hide those greens, and SURPRISE they are actually delicious. I serve these along side applesauce and sour cream for dipping, but a homemade yogurt dip would taste great too! This is the most common variation I use, but feel free to make your own substitutions.

I prefer to peel my sweet potato and leave the skin on the zucchini, but again either way would probably work. If you have a food processor, save yourself time by using your shredder attachment for the vegis. If not a box cheese grater will work fine.

I usually prepare a double batch and wrap the pancakes in foil to freeze. Be sure to use foil or wax paper in between each pancake layer so they don't stick. My son prefers when the pancakes are simply warmed in the microwave and slightly softer. If you want to regain some of the original crispiness of the pancake, place the thawed pancake in a 350 degree oven for 5-10 minutes.

INGREDIENTS
2 cups shredded sweet potato (squeezed dry)
1 cup shredded zucchini (squeezed dry)
1/2 small yellow onion shredded
1 large egg, lightly beaten
1/4 cup all-purpose flour or whole wheat flour
1/2 tsp salt
1/4 tsp pepper
vegi oil or spray
applesauce and sour cream for serving (optional)

1. If not, get out your food grater and start working those mussels. Combine the sweet potato, zucchini and onion in a large bowl and toss to mix. Stir in the beaten egg. Add flour, salt, and pepper to the vegi mixture. I have found I usually add a little extra flour to make the pancakes hold their shape better. This will depend on how much of the moisture you are able to squeeze out of your vegis.

2. Heat a large frying pan or griddle over medium heat. I usually use the griddle because I am making a double batch. When it is hot, add a drizzle of oil two times around the pan. Take approximately two tbsp of the mix and form a pancake in your hand. Place pancake in the pan and cook 2 to 4 minutes, then turn and repeat on the other side. Use a spatula to flatten pancake in the pan if necessary. Pancake should be golden brown when finished.
TIP: Try to avoid flipping the pancake too many times, this will cause the pancake to lose it's shape.

I break the cooled pancakes into pieces and let my son dip away.

ENJOY!