Sweet Potato Pancakes

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== Description ==
Vegetable of the Month: Sweet Potato by the US Center for Disease Control & Prevention, public domain government resource—original source of recipe
* Serves: 8
== Ingredients ==
* 6 cups peeled and finely shredded sweet potatoes
* 1 cup finely shredded onions
* 1 tsp salt-free herb seasoning 
* 1⅔ cup unbleached flour
* ⅓ cup chopped fresh flat-leaf parsley
* 2 cups finely shredded zucchini
* ¼ cup lemon juice
* 1½ cups egg substitute
* 6 tsp canola oil, divided
== Directions ==
# In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.
# In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp of the oil. 
# Drop a large Tbsp of the batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes.
# Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.
Category:Pancake Recipes
Category:Breakfast Recipes
Category:Vegan Main Dish Recipes
Category:Vegan Side Dish Recipes
Category:Southern Recipes
Category:Zucchini Recipes
Category:Sweet potato Recipes
Category:Comfort Food