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  • Nicole B

Zucchini & Sweet Potato Pancakes - Whole 30 Approved

 

 

Thank you Mellissa at I Breath I Am Hungry for this recipe. I am not sure this will be a regular in our household, if you make them let me know if you love them - I prefer the cauliflower toast!

 

Makes: (4) 5" latkes

 

 

What you need:

  • 1 cup shredded zucchini

  • 1 cup shredded sweet potato

  • 1 egg, beaten

  • 1 Tbsp coconut flour

  • ½ tsp garlic powder

  • ¼ tsp ground cumin

  • ½ tsp dried parsley

  • Salt & pepper to taste

  • 1 Tbsp ghee or clarified butter

  • 1 Tbsp EV olive oil

What you do:

  1. Combine the zucchini, sweet potato and egg in a medium bowl.

  2. In a small bowl, mix the coconut flour and spices together. Add the dry ingredients to the zucchini mixture and stir until fully combined.

  3. Heat the ghee and olive oil in a medium nonstick pan. Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a ½ inch thick cake is formed. Cook on medium heat until golden and crisp, then flip carefully and cook the other side. Remove to a plate lined with paper towels to drain.

  4. Season with an additional sprinkle of salt. Serve hot.

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