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!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Transfer the grated potato and zucchini to a large mixing bowl.

Step 3

Add the egg, flour, salt, black pepper, garlic powder, and onion powder to the bowl. Mix well until the ingredients are evenly combined.

Step 4

Heat a large non-stick skillet over medium heat and lightly coat it with olive oil spray.

Step 5

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.

Step 6

Cook each pancake for about 3-4 minutes per side, or until golden brown and crisp. Adjust the heat as needed to prevent burning.

Step 7

Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.

Step 8

Repeat with the remaining batter, reapplying the olive oil spray as necessary.

Step 9

Serve the pancakes warm, garnished with chopped green onions and a dollop of non-fat Greek yogurt, if desired.

Nutrition Facts

Serving size	(481.2g)

Amount per serving	% Daily Value*
Calories	419.3

Total Fat 9.0g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 2.1g
Cholesterol 219.5mg	0%
Sodium 3191.4mg	0%
Total Carbohydrate 66.5g	0%
Dietary Fiber 6.2g	0%
Total Sugars 16.0g
Protein 18.7g	0%

Vitamin D 53.8IU	0%
Calcium 127.6mg	0%
Iron 4.4mg	0%
Potassium 1577.1mg	0%

*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.

Source of Calories

Fat: 19.2%

Protein: 17.7%

Carbs: 63.1%