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Sweet Potato Pancakes- Dietitian's Choice Recipe
Sweet Potato Pancakes- Dietitian's Choice Recipe

Category: Breakfast Idea | Serves: 8

(101 ratings)

Nutrition Information:
Calories: 270
Protein: 11 g
Carbs: 44 g
Fat: 6 g
Saturated Fat: 1 g
Sodium: 95 mg
Fiber: 3 g

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Substituting sweet potatoes in potato pancakes gives them a nutritional boost as well as a sweet flavor!
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
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 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.
3 Add more batter to fill the pan without crowding the pancakes.
4 Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm.
5 Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.

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