Recipe: Walnut Zucchini and Potato Pancakes
Feel satisfied with your meal with this soft potato pancakes.
These potato pancakes, topped with walnuts, will break easily under your fork and satisfy any potato cravings. They give you the hearty feeling of a satisfying meal, tempered by healthier ingredients.
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1 tablespoon plus 1 teaspoon extra virgin olive oil
1 cup onion – diced fine
½ cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoon non-fat skim milk or almond milk
1 ¼ lb Idaho potatoes – peeled and diced (5 medium size potatoes)
1 cup zucchini – grated on large hole of box grater (one small zucchini)
¼ cup walnuts – toasted, chopped
Makes 6 servings.
Nutrition information (per serving/2 pancakes)
Saturated Fat: 1g