Potato Zucchini Pancakes Weight Watchers
Crispy, golden, and packed with flavor, these Potato Zucchini Pancakes are a lightened-up twist on a classic comfort food, perfect for those following a Weight Watchers plan or anyone seeking a nutritious yet satisfying dish. Made with simple, wholesome ingredients like grated russet potato, zucchini, and a hint of garlic and onion powder, these pancakes deliver big taste without the guilt. A quick squeeze of moisture from the veggies ensures a perfectly crisp texture, while a light olive oil spray keeps them low in points. Ready in just 25 minutes, they’re ideal as a healthy appetizer, side dish, or even a vegetarian main. Garnish with fresh green onions and a dollop of non-fat Greek yogurt for an extra pop of flavor. These Weight Watchers-friendly pancakes are a delicious way to add more veggies to your plate while staying on track!
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Recipe Information
Ingredients
- 1 medium Russet potato
- 1 medium Zucchini
- 1 large Egg
- 2 tablespoons All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Onion powder
- 1 for pan Olive oil spray
- 1 tablespoon Green onions (optional, for garnish)
- 2 tablespoons Non-fat Greek yogurt (optional, for serving)
Instructions
Grate the potato and zucchini using a box grater or food processor. Place the grated vegetables in a clean kitchen towel and squeeze out as much water as possible. This step is crucial for crisp pancakes.
Transfer the grated potato and zucchini to a large mixing bowl.
Add the egg, flour, salt, black pepper, garlic powder, and onion powder to the bowl. Mix well until the ingredients are evenly combined.
Heat a large non-stick skillet over medium heat and lightly coat it with olive oil spray.
Scoop 2 tablespoons of the batter for each pancake and gently press it into a flat patty shape in the pan. Repeat until the skillet is full, ensuring you leave some space between pancakes.
Cook each pancake for about 3-4 minutes per side, or until golden brown and crisp. Adjust the heat as needed to prevent burning.
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining batter, reapplying the olive oil spray as necessary.
Serve the pancakes warm, garnished with chopped green onions and a dollop of non-fat Greek yogurt, if desired.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.8 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1949 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
