Spinach and Potato Pancakes

These veggie-packed pancakes are a fiber-rich, low-calorie alternative to traditional potato pancakes, making them a smart and satisfying snack.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 cups zucchini, shredded and squeezed dry · 55 kcal in the whole recipe
• 1 medium potato, peeled and shredded · 124 kcal in the whole recipe
• 1/4 cup onion, finely chopped · 17 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/4 cup whole wheat flour · 119 kcal in the whole recipe
• 1 1/2 cups spinach leaves, chopped and steamed · 13 kcal in the whole recipe
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 large egg, beaten · 77 kcal in the whole recipe

Method

1. Squeeze excess moisture from the shredded zucchini and potato using a clean kitchen towel.

   

2. In a large bowl, combine the zucchini, potato, chopped onion, steamed spinach, whole wheat flour, salt, black pepper, and nutmeg.

   

3. Stir in the beaten egg and mix well until a uniform batter forms.

   

4. Heat a lightly greased non-stick skillet or griddle over medium heat.

   

5. Drop the batter in 1/4-cup portions onto the hot skillet, flatten slightly into patties, and cook for 3-4 minutes per side until golden brown.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.