Sweet Potato Pancakes
Source of Recipe
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Recipe Link: http://www.backwoodshome.net:80/nl/nl0709.html
Sweet Potato Pancakes
6 cups peeled and finely shredded sweet potatoes
1 cup finely shredded onions
1 teaspoon 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 teaspoons 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.
Serves 8
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