Sweet Potato Pancakes

Preparation Time: 30 minutes

Number of Servings: 8


  • 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


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

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