Ingredients
- 6 cups peeled and finely shredded sweet potatoes
- 1 cup finely shredded onions
- 1 tsp salt-free herb seasoning
- 1⅔ cup unbleached flour
- ⅓ cup chopped fresh flat-leaf parsley
- 2 cups finely shredded zucchini
- ¼ cup lemon juice
- 1½ cups egg substitute
- 6 tsp canola oil, divided
Make it step by step
- In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.