Recipe Summary:

Preparation Time: 30 minutes

Number of Servings: 8

Cups of Fruits and Vegetables Per Person: 1.00

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
1/4 cup lemon juice
1-1/2 cups egg substitute
6 tsp canola oil, divided

Directions:
In a large bowl, mix the sweet potatoes, onions, herb seasoning, flour, parsley, zucchini, lemon juice and egg substitute. 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.

Nutrition Facts

Sweet Potato Pancakes
Serving Size 1/8 of recipe