Sweet Potat Pancakes

Preparation time: 30 minutes

Number of servings: 8

Ingredients

• 6 cups sweet potatoes, peeled and finely shredded
• 1 cup onion, finely shredded
• 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, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley. In a large non-stick frying pan or griddle, over medium-high heat, warm 2 tsp of the oil. Drop a large spoonful 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 Amount Per Serving Calories 270 Calories from Fat 50 % Daily Value (DV)* Total Fat 6g 9% Saturated Fat 1g 3% Cholesterol 0mg 0% Sodium 95mg 4% Total Carbohydrates 44g 15% Dietary Fiber 3g 12% Sugars 10g Protein 11g Vitamin A 360% Vitamin C 50% Calcium 6% Iron 15% * Percent Daily Values are based on a 2,000-calorie diet.

Diabetic Exchange** Carbohydrates 2 Meat 1 Fruit 0 Vegetable 1 Milk 0 Fat 1 Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.