6 cups sweet potatoes, shredded
1/4 cup flour
1/2 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1 Tbs honey
1 large egg
2 large egg whites
In a large bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, nutmeg, honey, egg and egg white. Using a fork, mix well.
Heat a large skillet over medium-high heat. Coat with cooking spray. Drop 2 tablespoons 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.
Calories 151, Total fat 0.8 g, Cholesterol 21 mg, Sodium 25 mg, Total Carbohydrates 32.7 g, Protein 3.4 g.
Recipe shared with permission from the Delaware Department of Agriculture