Pumpkin Zucchini Latkes

SimplyDeliciousLiving's picture

Sep. 28, 2015

October is the month of the PUMPKIN! Here's a simple recipe, my "Pumpkin Zucchini Latkes," that you can enjoy for breakfast (with eggs) or brunch (with a large green salad). I also love this dish with a little applesauce and cinnamon as a snack!


Grated carrot 1 Cup (16 tbs)
Grated zucchini 1
Organic pumpkin 1/2 Cup (8 tbs)
Red onion 2 Tablespoon , diced
Egg 2
Honey 2 Tablespoon
Lemon juice 1 Tablespoon , freshly squeezed
Baking powder 1 Teaspoon
Organic whole wheat flour 8 Tablespoon
Panko bread crumbs 1/2 Cup (8 tbs)
Garlic salt 1/4 Teaspoon
Red chili pepper flakes 1 Dash
Ground oregano 1 Dash
Ground basil 1 Dash
Coconut oil 2 Tablespoon



1. In a large bowl, combine all the ingredients, except coconut oil and mix well with a fork or a spoon. The mixture will be wet.

2. On a skillet on the stovetop over low to medium heat, add a tablespoon of coconut oil to coat the pan. Drop heaping spoons of the batter onto the pan to form pancakes.

3. Cook until each side is golden brown. When cooked, set aside on a plate to serve immediately. You can also cook same day, place in the fridge, and heat them up just before serving them.


4. Serve this recipe with Chunky Applesauce and cinnamon, or Chunky Guacamole.


Grate Zucchini with a Mandolin or with a box grater

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6