Sweet Potato Pancakes

November 27, 2018

Did you know that sweet potatoes are packed with fiber, vitamin C and vitamin A?  If you have any leftover from Thanksgiving, this is a great recipe that can be used as a side dish or appetizer.  Enjoy!



Makes 6 servings, 2 pancakes per serving



2 medium sweet potatoes

1 large zucchini

½ medium onion

2 eggs

1/4 Cup flour

1 tsp baking powder

1/8 tsp salt

1/4 tsp pepper

Cooking spray



  1. Preheat the oven to 400°F. Lightly grease a baking sheet with cooking spray.

  2. Grate the sweet potatoes, zucchini, and onion into a large mixing bowl.

  3. Beat the eggs. Add the eggs, flour, baking powder, salt, and pepper into the mixing bowl. Combine all of the ingredients well.

  4. Using a tablespoon, form the mixture into a loose ball. Then flatten onto the baking sheet (make sure the pancakes are not touching)

  5. Bake for 40 minutes, flipping half way through, until each side is golden brown.


Nutrition Information per Serving


Calories:  110 calories

Total Fat: 5g

Carbohydrates: 14g

Fiber: 2g

Protein: 4g

Sodium: 90mg





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