Sweet Potato Pancake Recipe

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This sweet potato pancake recipe will be a welcome new flavor for breakfast or any time. Sweet potato recipes add wonderful flavor and nutrition to any meal.

Sweet Potato Pancake Recipe

Sweet Potato Pancakes


  • 6 cups peeled and finely shredded sweet potatoes
  • 1 cup finely shredded onions
  • 1 tsp. no-salt herb blend
  • 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 tsp. canola oil, divided


Combine the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley in a large mixing bowl.

In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp. 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 tsp. oil as needed, until all the batter has been used.

The Sweet Potato Lover's Cookbook: More than 100 ways to enjoy one of the world's healthiest foods

Ginger Sweet Potato Pancake Recipe


1 1/2 lb sweet potatoes (peeled and diced) 1/4 cup yellow onion (chopped)

1/4 cup green onions (sliced) 1 tablespoon fresh ginger (minced) 3 eggs 3/4 cup milk 1/2 cup flour 1 teaspoon salt 1/4 teaspoon white pepper

peanut oil (as needed for frying)

Place a small amount of the sweet potatoes in a food processor and pulse until the potato pieces are about the size of dried rice; repeat procedure with remaining potatoes until they are similar in size.

Add the yellow onions to the last batch of potatoes to be processed.

Combine remaining ingredients and add to processed potatoes in a large bowl; mix thoroughly and spoon potato batter into a skillet and fry with 1/8 inch of oil over medium heat; brown both sides and serve hot.

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