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
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
- In large bowl, mix sweet potatoes, onion, herb seasoning, flour, parsley, zucchini, lemon juice and egg substitute.
- In a large non-stick frying pan or griddle, warm 2 tsp of the oil over medium-high heat.
- 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.
- Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until al the batter is used.
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|