Sweet Potato Pancakes with Apple Walnut Topping
Use a shredding blade of the food processor for easy shredding.
Servings
18pancakes
Servings
18pancakes
Ingredients
  • 6cups shredded peeled sweet potatoesyams
  • 1/4cup all-purpose flour
  • 1/2teaspoon baking powder
  • 1/8teaspoon ground cinnamon
  • 1tablespoon honey
  • 1 large egg
  • 2 large egg whites
  • Apple Walnut Toppingrecipe follows
Instructions
  1. In bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, honey, egg, and egg whites with fork until well blended.
  2. Heat nonstick skillet coated with nonstick cooking spray, and drop about 2 tablespoons batter (about 3 inches each) into hot pan. Flatten slightly with the spatula and cook pancakes over medium heat until golden on both sides. Set cooked pancakes on a plate and continue cooking until all batter is used. Serve with Apple Walnut Topping.
Recipe Notes

Per Serving  Calories 104, Protein (g) 2, Carbohydrate (g) 22, Fat (g) 2, Cal. from Fat (%) 15, Saturated Fat (g) 0 Dietary Fiber (g) 2, Cholesterol (mg) 12, Sodium (mg) 40, Diabetic Exchanges: 1 starch, 0.5 other carb

Terrific Tidbit:  Pancakes may be frozen or made ahead. To reheat, place on baking sheets and bake 450 degrees  about 7-10 minutes or until crisp.