Sweet Potato Pancakes
Preparation Time: 30 minutes | ||
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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): [What’s This?] |
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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 |
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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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