Sweet Potato Pancakes

January 30, 2011 by

Makes 8 servings.

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
  • ¼ cup lemon juice
  • 1½ cups egg substitute
  • 6 tsp canola oil, divided

In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley. 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.

 Nutritional analysis per serving:  Calories 267, Protein 11g, Fat 6g, Calories From Fat 20%, Cholesterol 0mg, Carbohydrates 44g, Fiber 3g, Sodium 94mg.

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Filed Under: Healthy Recipes
About Angela Lee, B.A., CPT

Angela has spent 16 years in a high-profile corporate career but elected to follow her dream of educating others to take better care of themselves by becoming a Certified Personal Trainer (CPT). She's also a National Physique Committee (NPC) competitor and belongs to one of the nation's largest and successful competitive teams. Lastly, as a survivor of childhood cancer she's learned at a young age the importance of making good choices about health, maintaining a positive outlook on life and the impact both have on overall vitality long-term.