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Savory Sweet Potato and Zucchini Pancakes


What do you get when you mix a fall vegetable with a summer vegetable – you get our delicious and savory sweet potato and zucchini pancakes.  Packed with a ton of Vitamin A, which is great for your immune system, these pancakes are both nutritious and delicious.  While there is a decent amount of carbohydrates per sweet potato (27 grams according to, depending on your activity level these are great as a post workout meal especially for you AM workout devotees – just like Dana and I!

From our kitchen to yours, Bennett


1 medium sized zucchini, grated
2 medium sized sweet potatoes, peeled and grated (we used Japanese white sweet potatoes)
8 whole eggs
¾ cup almond flour
¼ cup shredded coconut
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 teaspoon dried basil
1 tablespoon butter


Peel and grate your sweet potatoes.  Grate your zucchini and mix in with sweet potatoes
Beat the eggs together in a separate bowl
Add the eggs to the zucchini and sweet potatoes
Add the almond flour, coconut and spices
Heat a frying pan to medium and melt the butter
Take a ladle-sized amount of the pancake mixture and cook about 2-3 minutes per side
Set aside and serve
Serves 4-5


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