Sweet Potato Pancakes

Preparation Time: 30 minutes
  • 6 cups sweet potatoes, peeled and finely shredded
  • 1 cup onions, finely shredded
  • 1 tsp salt-free herb dressing
  • 1 2/3 cup whole wheat flour
  • 1/3 cup flat-leaf parsley, chopped
  • 2 cups zucchini, finely shredded
  • 1/4 cup lemon juice
  • 1 1/2 cups egg substitute
  • 6 tsp canola oil, divided
In large bowl, mix sweet potatoes, onion, herb seasoning, flour, parsley, zucchini, lemon juice and egg substitute. In a large non-stick frying pan or griddle, warm 2 tsp of the oil over medium-high heat. Drop 1 Tbsp of batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan with thin pancakes. Cook for approximately 2 mintues on each side. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until al the batter is used. Serve
 
Serves: 8
 
1 Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 260
Total Fat: 6g
Saturated Fat: 0.5g
% of Calories from Fat: 21%
% Calories from Sat Fat: 2%
Protein: 11g
Carbohydrates: 42g
Cholesterol: 0mg
Dietary Fiber: 7g
Sodium: 140mg
 
Each serving provides: An excellent source of vitamins A, C and K, fiber, manganese, phosphorous, potassium and selenium, and a good source of vitamins B1, B2, B3 and B6, folate, copper, iron, magnesium and zinc.

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