Here are some ideas I found in a vegetarian cookbook.
Instead of making potatoes the main ingredient in the pancakes, use significant portions of grated carrots and shredded zucchini as well. Also, increase the amount of chopped onions somewhat. Use flour, eggs, and bread crumbs as binder.
Here is a topping for the pancakes:
1 cup plain yogurt
1 T. spicy mustard (Dijon or German deli-style)
1 clove garlic, minced
1 dash hot sauce
1 pinch cayenne (red) pepper
Mix in bowl and spoon over hot pancakes.