Ingredients
- 6 cups sweet potatoes, shredded
- ¼ cup flour
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- ¹/8 tsp nutmeg
- 1 Tbsp honey
- 1 large egg
- 2 large egg whites
- Cooking spray
Directions
- In a large bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, nutmeg, honey, egg and egg whites. Using a fork, mix well.
- Heat a large skillet over medium-high heat. Coat with cooking spray. Drop 2 tablespoons of batter on to hot pan, flattening slightly to create a 3 inch pancake. Cook until golden brown on both sides.
- Repeat until all the batter is used up. Keep pancakes warm on a plate. Serve immediately.
Handling & Storage
Select sweet potatoes that are small to medium in size with smooth skin, avoiding those with soft spots.
Store in a cool, dry place for up to a month.
Prior to preparing, scrub with a vegetable brush under cold water. You can peel sweet potatoes, but the skin is edible.
Nutritional Information
Calories: 151
Total Fat: 0.8 g
Saturated Fat: 0.2 g
Trans Fat: 0.0 g
Cholesterol: 21 mg
Sodium: 25 mg
Total Carbohydrates: 32.7 g
Dietary Fiber: 4.2 g
Sugars: 2.5 g
Protein: 3.4 g
Serves: 9