Sweet Potato and Zucchini Pancakes

• 1 large zucchini, shredded (about 1 cup)
• 1 large sweet potato, peeled and shredded (about 1 cup)
• 2 eggs, lightly beaten
• ½ tsp. salt
• ½ tsp. black pepper
• 3 Tbsp. flour
• 2 Tbsp. olive oil

Mix zucchini, sweet potato, eggs, salt, pepper and flour. Mix until well combined. Heat olive oil in a large non-stick skillet over medium heat. Using a soup ladle, drop about ¼ cup of mixture into skillet and cook each cake about until golden brown, about 2-3 minutes on each side. Serve as is or with applesauce.

Serves 6-8 people 6 pancakes per serving, Per serving: 110 calories, 6 g total fat (1 g saturated fat), 70 mg cholesterol, 220 mg sodium.

Source: © 1995-2010. The Nemours Foundation/KidsHealth^®. Reprinted with permission.