These power pancakes are a tasty and nutritious twist on the classic potato pancake, infusing the dish with the added freshness and subtle flavor of zucchini. Packed with vitamins, fiber, and protein, they provide the energy boost you need to start your day right.
Ingredients
- 2 medium potatoes, peeled and grated
- 1 medium zucchini, grated
- 2 large eggs
- 1/4 cup of whole-wheat flour
- 1/2 teaspoon of baking powder
- 1/4 cup of green onions, chopped
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of garlic powder
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Prepare the Vegetables:
- After grating the potatoes and zucchini, place them in a clean kitchen towel and squeeze out excess moisture. This step is crucial to ensure the pancakes hold together well and become crispy when cooked.
- Mix Ingredients:
- In a large mixing bowl, combine the grated potatoes, zucchini, eggs, whole-wheat flour, baking powder, green onions, Parmesan cheese, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Heat the Pan:
- In a large non-stick skillet, heat the olive oil over medium heat.
- Cook the Pancakes:
- Scoop about 1/4 cup of the mixture into the hot skillet for each pancake. Flatten slightly with a spatula. Cook for 3-4 minutes on each side or until golden brown and cooked through.
- Serve:
- Serve the pancakes warm, paired with a dollop of Greek yogurt or a side of fresh salad for added nutrients.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
| Nutrient | Amount |
| Calories | 220 |
| Total Fat | 10g |
| Saturated Fat | 2.5g |
| Cholesterol | 85mg |
| Sodium | 210mg |
| Total Carbohydrates | 24g |
| Dietary Fiber | 3g |
| Sugars | 3g |
| Protein | 8g |
| Vitamin A | 6% DV |
| Vitamin C | 30% DV |
| Calcium | 10% DV |
| Iron | 8% DV |