Sweet Potato Pancakes

Preparation Time: 30 minutes

Servings: 8

Ingredients:
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
¼ cup lemon juice
1½ cups egg substitute
6 teaspoons canola oil, divided

Directions:
1. In a large bowl, mix the sweet potatoes, onions, herb seasoning, flour, parsley, zucchini, lemon juice and egg substitute.
2. In a large no-stick frying pan or griddle over medium-high heat, warm 2 teaspoons of the oil. Drop a large tablespoon 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 teaspoons oil as needed, until all the batter has been used.



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