Looking for a new side to go with your favorite protein dishes? Try some ginger sweet potato pancakes. They’re not only delicious but they’re also a good source of dietary fiber and vitamins A and C.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 large sweet potato, peeled
1 medium sweet onion
2 teaspoons grated fresh ginger
1/4 cup egg substitute
1/4 cup whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt, optional
Freshly ground pepper
Vegetable oil cooking spray
- In a food processor fitted with the grating blade, or with a handheld grater, grate the potato and onion. Place in a bowl. Stir in the ginger, egg substitute, flour, baking powder, salt (if using) and pepper.
- Coat a non-stick skillet with cooking spray and preheat over medium-low heat. Drop 1/4 cup of the potato mixture at a time onto the skillet, pressing each pancake down with the back of a spatula. Cook for 6 to 8 minutes per side, turning once browned on the bottom. Spritz the other side with cooking spray as you turn the pancake. Remove from the pan when they are browned and slightly crusty on both sides.
- Serve immediately, or reheat as needed in a microwave.
Nutrition information (per serving)
Makes 6 servings. 1 serving = 3 pancakes
Total fat: 0 g
Saturated fat: 0 g
Protein: 3 g
Carbohydrate: 25 g
Dietary fiber: 4 g
Cholesterol: 0 mg
Sodium: 65 mg
Potassium: 330 mg