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Ingredients: 1 medium sweet potato, peeled, grated 1 medium potato, peeled, grated 1 medium onion, peeled, grated 1 small zucchini, washed, ends removed, grated 1-tablespoon fresh chopped basil or 1-teaspoon dried 1 /4 cup egg substitute 3 tablespoons non-bleached flour or whole wheat flour Black pepper to taste 1 tablespoon peanut oil for frying Directions In a large bowl, combine all ingredients except peanut oil. Add more flour as necessary if mixture seems too loose. In large non-stick skillet or griddle, heat peanut oil. Working in batches if necessary and adding more peanut oil if needed spoon one-quarter cup of batter for each pancake. Cook until browned on one side, turn and continue cooking until other side is browned. Remove from skillet. Recipe makes six servings. Nutrition information per serving: Calories: 109 Carbohydrates: 19g Protein: 3g Total fat: 3g Saturated fat: 0 Cholesterol: 0 Sodium: 24mg Fiber: 2g Calories from fat: 22-percent |