Sweet Potato Pancakes Ingredients 6 cups sweet potatoes, peeled and finely shredded 1 cup onions, finely shredded 1 teaspoon no-salt herb blend 1 2/3 cup unbleached flour 1/3 cup flat-leaf parsley, chopped fresh 2 cups zucchini, finely shredded 1/4 cup lemon juice 1 1/2 cups egg substitute 6 teaspoons canola oil, divided Instructions 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 teaspoons 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 teaspoons of oil as needed, until all the batter has been used. © 2012 WebMD, LLC. All rights reserved.
Posted on: Mon, 03 Mar 2014 20:27:46 +0000
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