I have to give him credit for helping come up with this version that you can enjoy year round! Made of sweet potatoes and veggies – baked, not fried …. and they would be good with eggs for breakfast or with meat or protein for lunch or dinner.
1 cup zucchini, shredded
1 cup sweet potatoes shredded
1 cup carrots, shredded
1 onion, diced small
2tbsp coconut flour or other gluten free flour
1 egg beaten
1/2 tsp garlic powder
salt and pepper to taste
1 tsp of olive oil
preheat oven to 350. Shred and chop the veggies then mix all ingredients well. Spread out into “pancakes” on greased cookie sheet. Drizzle with olive oil. Should make 4 pancakes. We doubled the recipe.
bake for 25-30 mins until golden brown. Can also “fry” in pan with 2 tsp of olive oil. If you do that, add a tsp to container counts.
Containers for 2 latkes: 1 yellow, 1 green and 1/2 tsp