Sweet Potato Pancakes

By 30 Minutes or Less
Swap out your traditional pancakes for these delicious vitamin- and mineral-filled pancakes!

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  • Prep Time: 30 minutes

Main Dishes

Serves: 8
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Yellow/Orange, White, Green


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

1/4 cup lemon juice

1 1/2 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.

Nutritional Information

  • Calories:    260
  • Carbohydrates:    42g
  • Total Fat:    6g
  • Cholesterol:    0mg
  • Saturated Fat:   0.5g
  • Dietary Fiber:    7g
  • % of Calories from Fat:    21%
  • Sodium:    140 mg
  • Protein:    11g
  • Recipe Credit
  • Recipe adapted from the CDC



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