Potato, Zucchini, and Green Onion Pancakes

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Shred the cooked potato after it has cooled; a warm potato will crumble if you try to shred it.
4 servings (serving size: 3 pancakes, 1 tablespoon sour cream, and 1/2 teaspoon chives)


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1 small baking potato, peeled (about 5 ounces)
1 cup grated zucchini
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 cup fat-free milk
1/4 cup low-fat sour cream
1 tablespoon vegetable oil
1/4 teaspoon hot sauce
3 large eggs, lightly beaten
1/2 cup chopped green onions
1/4 cup low-fat sour cream
2 teaspoons chopped fresh chives


Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and cool. Shred potato.

Press zucchini on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and next 6 ingredients (flour through pepper) in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Fold in potato, zucchini, and onions.

Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Top pancakes with sour cream and chives.

Created date

June 2004

Nutritional Information

Calories 292
Caloriesfromfat 29 %
Fat 9.4 g
Satfat 3 g
Monofat 2.6 g
Polyfat 2.4 g
Protein 11.5 g
Carbohydrate 40 g
Fiber 2 g
Cholesterol 171 mg
Iron 2.7 mg
Sodium 733 mg
Calcium 208 mg