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1
Using 2 tablespoons olive oil, saute onions in a pan over medium heat until translucent.
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2
Add garlic, and saute 1 more minute.
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3
Remove onions and garlic from pan and set aside.
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4
Place zucchini and sweet potato in a colander with 1/2 teaspoon salt and let drain over a large bowl for 10 minutes.
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5
After 10 minutes, squeeze as much liquid as possible out of the mixture using a clean towel.
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6
In a large bowl, whisk eggs.
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7
Stir in almond flour, baking powder, and remaining 1/2 teaspoon salt.
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8
Add in cooked garlic and onions, and zucchini/sweet potato mixture.
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9
Mix until just combined.
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10
Preheat oven to 200 degrees F and place rack in upper third of oven.
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11
Set baking sheet or pan on rack.
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12
In the same saute pan used to cook garlic and onions, heat the remaining 2 tablespoons olive oil over medium heat.
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13
Using your hands, form mixture into patties of desired size, squeezing out any excess liquid in the process.
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14
Cook about 2 minutes on each side until golden brown.
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15
Remove from pan and place on baking sheet in oven until ready to serve.
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16
Top pancakes with Greek yogurt (or sour cream) and sprinkle with paprika to taste, or simply serve without topping.
