Purple Sweet Potato Pancakes
1. In food processor, pulse potatoes to slightly chunky consistency. In medium bowl, whisk eggs; stir in flour, onion, seasoning, 1/8 teaspoon salt and ¼ teaspoon pepper; stir in sweet potatoes.
2. Heat large skillet over medium heat. In batches, spray skillet with cooking spray; using 2 small spoons, drop 2 tablespoons potato mixture into skillet and spray with cooking spray. Flatten pancakes with back of spatula; cook 6 minutes or until golden brown and tender, turning once. Makes about 12 pancakes.
3. Serve pancakes with yogurt and applesauce; garnish with chives, if desired.
- 8 g Total Fat
- 1 g Saturated Fat
- 94 mg Cholesterol
- 129 mg Sodium
- 13 g Carbohydrates
- 3 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 6 g Protein
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Nutritional Information
- 8 g Total Fat
- 1 g Saturated Fat
- 94 mg Cholesterol
- 129 mg Sodium
- 13 g Carbohydrates
- 3 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 6 g Protein
Directions
1. In food processor, pulse potatoes to slightly chunky consistency. In medium bowl, whisk eggs; stir in flour, onion, seasoning, 1/8 teaspoon salt and ¼ teaspoon pepper; stir in sweet potatoes.
2. Heat large skillet over medium heat. In batches, spray skillet with cooking spray; using 2 small spoons, drop 2 tablespoons potato mixture into skillet and spray with cooking spray. Flatten pancakes with back of spatula; cook 6 minutes or until golden brown and tender, turning once. Makes about 12 pancakes.
3. Serve pancakes with yogurt and applesauce; garnish with chives, if desired.