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    Sweet Potato Pancakes


    • 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


    Step 1
    In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.
    Step 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.
    Step 3
    Cook for about 2 minutes per side, or until golden and crispy.
    Step 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.

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