Makes 8 servings.
6 cups peeled and finely shredded sweet potatoes
1 cup finely shredded onions
1 tsp salt-free herb seasoning
1-2/3 cups 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
In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley. In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp of the oil. Drop a large Tbsp 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.
Nutritional analysis per serving: Calories 267, Protein 11g, Fat 6g, Calories From Fat 20%, Cholesterol 0mg, Carbohydrates 44g, Fiber 3g, Sodium 94mg.