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Sweet Potato Pancakes 

Swap out your traditional pancakes for these delicious vitamin- and mineral-filled pancakes!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color: Yellow/Orange White Green

Preparation time: 30 minutes

Serves: 8

Cups of Fruits and Vegetables per Serving: 1


6 cups sweet potatoes, peeled and finely shredded

1 cup onions, finely shredded

1 tsp salt-free herb dressing

1 2/3 cup whole wheat flour

1/3 cup flat-leaf parsley, chopped

2 cups zucchini, finely shredded

¼ cup lemon juice

1 ½ cups egg substitute

6 tsp canola oil, divided

  1. In large bowl, mix sweet potatoes, onion, herb seasoning, flour, parsley, zucchini, lemon juice and egg substitute.
  2. In a large non-stick frying pan or griddle, warm 2 tsp of the oil over medium-high heat.
  3. Drop 1 Tbsp of batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan with thin pancakes. Cook for approximately 2 mintues on each side.
  4. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until al the batter is used.
  5. Serve.

Credit: Recipe adapted from the CDC

Nutritional Information per Serving
Calories: 260 Carbohydrates: 42g
Total Fat: 6g Cholesterol: 0mg
Saturated Fat: 0.5g Dietary Fiber: 7g
% of Calories from Fat: 21% Sodium: 140mg
Protein: 11g  



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