Sweet Potato Pancakes
Ingredients:
- 6 cups peeled and finely shredded sweet potatoes
- 1 cup finely shredded onions
- 1 tsp salt-free herb seasoning
- 1 2/3 cup unbleached flour
- 1/3 cup chopped fresh flat-leaf parsley
- 2 cups finely shredded zucchini
- ¼ cup lemon juice
- 1½ cups egg substitute
- 6 tsp canola oil, divided
Directions
- In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.
- In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp of the oil.
- Drop a large Tbsp of the batter into the pan and spread it with a spatula to form a thin pancake.
- Add more batter to fill the pan without crowding the pancakes.
- Cook for about 2 minutes per side, or until golden and crispy.
- Remove from the pan and keep warm.
- Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.
Makes 8 servings.
Nutrition information per serving:
- Calories 267
- Protein 11g
- Fat 6g
- Calories From Fat 20%
- Cholesterol 0mg
- Carbohydrates 44g
- Fiber 3g
- Sodium 94mg
Recipe Courtesy of:
