Zucchini & Sweet Potato Pancakes

If you're searching for a hearty meatless Monday meal, these zucchini sweet potato pancakes are perfect! They take no time to prep and cook up for a quick weeknight dinner. Be sure to top them with sour cream or applesauce!

Ingreadient

• 1 sweet potato, small to medium in size (no need to peel)
• 2 zucchini, medium size
• 1/2 cup whole-wheat flour
• 4 eggs
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• olive oil (for cooking)
• sour cream and applesauce (optional) (for serving)

Step by step

1. Grate the sweet potato and zucchini in a food processor fitted with the shredding disc. You could also shred by hand using a cheese grater, but it will, of course, take longer!
2. Transfer the veggies to a large bowl and toss together with the flour, eggs, salt, and pepper until well combined. 
3. Heat a thin layer of olive oil over medium heat in your largest skillet. Add spoonfuls of the veggie mix to the pan (I used an ice cream scoop for even sizing) and cook until golden brown on both sides.
4. Drain on a plated lined with a paper towel, season with additional salt and pepper (if desired), and serve warm topped with applesauce and sour cream (optional).