Zucchini & Sweet Potato Pancakes

Using 2 tablespoons olive oil, sauté onions in a pan over medium heat until translucent. Add garlic, and sauté 1 more minute. Remove onions and garlic from pan and set aside.

Place zucchini and sweet potato in a colander with 1/2 teaspoon salt and let drain over a large bowl for 10 minutes. After 10 minutes, squeeze as much liquid as possible out of the mixture using a clean towel.

In a large bowl, whisk eggs. Stir in almond flour, baking powder, and remaining 1/2 teaspoon salt. Add in cooked garlic and onions, and zucchini/sweet potato mixture. Mix until just combined.

Preheat oven to 200ºF and place rack in upper third of oven. Set baking sheet or pan on rack.

In the same sauté pan used to cook garlic and onions, heat the remaining 2 tablespoons olive oil over medium heat. Using your hands, form mixture into patties of desired size, squeezing out any excess liquid in the process. Cook about 2 minutes on each side until golden brown. Remove from pan and place on baking sheet in oven until ready to serve.

Top pancakes with Greek yogurt (or sour cream) and sprinkle with paprika to taste, or simply serve without topping.