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Sweet Potato Pancakes

Healthy.Eater's picture
Ingredients
  Eggs 2 Large
  Salt 1⁄2 Teaspoon (Or To Taste)
  Green onions 3 , slivered or sliced to make 1/3 cup
  Minced parsley 2 Tablespoon
  Minced fresh basil/2 teaspoons dried basil, crumbled 2 Tablespoon
  Sweet potatoes 2 Small, peeled and shredded to make 3 cups
  Carrots 2 Medium, peeled and shredded to make 1 cup
  All purpose flour 3 Tablespoon
  Olive oil/Canola oil 3 Teaspoon
Directions

1 Preheat the oven to 200°F. In a large bowl, beat together the eggs and salt. Add the green onions,
parsley, basil, sweet potatoes, carrots, and flour and toss
until well combined.
2 In a 12 -inch nonstick skillet, heat 1 teaspoon of the oil over low heat for 2 minutes. For each pancake, drop 2 tablespoons of the sweet potato-carrot mixture into the skillet, then use a spatula to flatten it slightly to about 3 inches in diameter and 1/4 inch thick. Make 4 pancakes at a time and cook for 3 to 4 minutes on each side or until golden brown. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining oil and sweet potato-carrot mixture until you have 12 pancakes.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Dish: 
Pancake
Ingredient: 
Vegetable
Interest: 
Healthy

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