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Sweet Potato Pancakes

Sweet Potato Pancakes
This Recipe Is:

WebMD Recipe

  • 6 cups
    sweet potatoes, peeled and finely shredded
  • 1 cup
    onions, finely shredded
  • 1 teaspoon
    no-salt herb blend
  • 1 2/3 cup
    unbleached flour
  • 1/3 cup
    flat-leaf parsley, chopped fresh
  • 2 cups
    zucchini, finely shredded
  • 1/4 cup
    lemon juice
  • 1 1/2 cups
    egg substitute
  • 6 teaspoons
    canola oil, divided
  1. In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.
  2. In a large no-stick frying pan or griddle over medium-high heat, warm 2 teaspoons of the oil. Drop a large tablespoon 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.
  3. Cook for about 2 minutes per side, or until golden and crispy.
  4. Remove from the pan and keep warm. Repeat, adding the remaining 4 teaspoons of oil as needed, until all the batter has been used.
Nutritional Information
Serving Size: 8 servings
  • Calories 294
  • Fat 4 g
  • Calories from Fat 12%
  • Cholesterol 0 mg
  • Sodium 80 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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