Home Recipe Breakfast Recipes Savory and Sweet Potato Pancakes

Savory and Sweet Potato Pancakes

savory sweet potato pancakes
  • (6 tsp.) canola oil, divided
  • (6 cups) sweet potatoes, peeled and finely shredded
  • (2 cups) zucchini, finely shredded
  • (1 cup) onions, finely shredded
  • (1/4 cup) lemon juice
  • (1 tsp.) no-salt herb blend
  • (1 1/2 cups) egg substitute
  • (1 2/3 cup) unbleached flour
  • (1/3 cup) fresh flat-leaf parsley, chopped

Savory and Sweet Potato Pancakes

These pancakes combine sweet potatoes, savory zucchini and onions, and are cooked until crispy.

Preparation Time
About 10 minutes
Cook Time
About 5 minutes


  1. 1Place a large non-stick skillet over medium-high heat. Add 2 tsp. oil.
  2. 2Combine sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley in a large bowl.
  3. 3Drop by rounded tablespoonfuls into pan, making sure not to crowd the pan. Cook about 4 minutes, flipping halfway through. Repeat with remaining batter and oil, serve and enjoy.

Nutritional Information

Serving Size: 1/8 of pancakes

Amount Per Serving:
  • Calories 294
  • Total Fat 4 g
  • Total Carbohydrate 28 g
  • Protein 9 g
  • Cholesterol 0 mg
  • Sodium 80 mg
  • Fiber 6 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Miscellaneous

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.