CAROLYNN’S PANTRY

SWEET POTATO PANCAKES

1/4 cup all-purpose flour 

1 cup EGG BEATERS

1/2 tsp. dried rosemary leaves, crushed

1/3 cup chopped onion

1 tbles. margarine, divided

1/8 to 1/4 tsp. ground black pepper       

Fat-free sour cream or yogurt, optional

2 small sweet potatoes, peeled and shredded (about 3 cups)

In small bowl, combine flour, rosemary and pepper; set aside.

Pat shredded potatoes dry with paper towels.

In medium bowl, combine potatoes, Egg Beaters and onion; stir in flour mixture.

In large nonstick skillet, over medium-low heat, melt 2 teaspoons margarine.

For each pancake, spoon about 1/3  cup potato mixture into skillet, spreading into a 4-inch circle.

Cook for 5 minutes on each side or until golden; remove and keep warm.

Repeat with remaining mixture, using remaining margarine as needed to make 8 pancakes.

Serve hot with sour cream or yogurt if desired.       

Makes 8 pancakes

Nutrition information per pancake: (without sour cream)

Calories        127        Total Fat   2 g      Sodium   74 mg

Cholesterol     0 mg   Saturated Fat    0 g      Dietary Fiber   3 g