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Spinach Potato Pancakes

 Spinach Potato Pancakes
"Like dressed-up potato pancakes, this version has a medley of vegetables that makes them extra tasty and nutritious," says Mildred Sherrer of Bay City, Texas.
4 ServingsPrep/Total Time: 25 min.


  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded zucchini
  • 1 medium potato, peeled and shredded
  • 1/4 cup finely chopped onion
  • 1/4 cup all-purpose flour
  • 1/4 to 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1 egg, beaten
  • Applesauce, optional


  • In a bowl, combine the first eight ingredients. Stir in egg; mix
  • well. drop batter by 1/4 cupfuls onto a well-greased hot griddle.
  • Flatten to form patties. Fry until golden brown; turn and cook until
  • second side is lightly browned. Drain on paper towels. Serve with
  • applesauce if desired. Yield: 1 dozen.
Nutritional Facts: One pancake (prepared with 1/4 teaspoon salt and egg substitute equivalent to one egg and served without applesauce) equals 32 calories, trace fat (0 saturated fat), trace cholesterol, 77 mg sodium, 6 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1/2 starch.