SWEET POTATO PANCAKES
Makes 8 servings.
This is an official 5 a Day recipe.
Sweet Potato Pancakes
Ingredients
• 6 cups peeled and finely shredded sweet potatoes
• 1 cup finely shredded onions
• 1 tsp. no-salt herb blend
• 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
Directions
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 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.
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 information per serving: Calories 294, Fat 4g, Calories from Fat 12%, Cholesterol 0mg, Fiber 6g, Sodium 80mg.
|
