Sweet Potato Pancakes

Source:   |  Category: Appetizer, Diabetic Friendly, Ground Flaxseed

A nice accompaniment for pan roasted pork tenderloin with flax crust


  • 2 cups (500 mL) lightly packed grated sweet potato
  • 2 Tbsp (30 mL) grated onion
  • 2 Tbsp (30 mL) chopped cilantro*
  • 1 large egg, slightly beaten
  • 1/3 cup (75 mL) whole wheat flour
  • 1/4 cup (60 mL) ground flaxseed
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) curry powder
  • 1/4 cup (60 mL) 1% milk
  • 2 Tbsp (30 mL) melted butter
  • canola oil for frying
2 cups lightly packed grated sweet potato2 Tbsp grated onion2 Tbsp chopped cilantro*1 large egg, slightly beaten1/3 cup whole wheat flour1/4 cup ground flaxseed1 tsp baking powder1/2 tsp salt1/2 tsp curry powder1/4 cup 1% milk2 Tbsp melted buttercanola oil for frying


  1. In a bowl, combine sweet potato, onion, cilantro and egg. Add flour, ground flaxseed, baking powder, salt and curry; stir. Add milk and butter.  Stir to form batter.
  2. Heat a nonstick frying pan over medium heat, add 2 tsp (10 mL) canola oil and swirl to coat pan.
  3. Using 1 Tbsp (15 mL) measure, drop rounded scoop of batter into fry pan and flatten slightly with back of the spoon.
  4. Cook 1 to 2 minutes or until nicely browned on bottom and around edges. Flip over, gently pressing down on pancake with back of pancake turner; cook 1 to 2 minutes or until cooked through. Continue cooking pancakes until all the batter is used, adding more oil to pan as needed.
  5. Serve with plain yogurt and mango chutney.

Yield:  5 servings

Serving Size:  3 pancakes. Each serving contains 2 Tbsp (25 mL) of flax.

Nutritional Analysis

Total Fat3 g
Cholesterol50 mg
Carbohydrates22 g
Fiber4 g
Protein5 g
Sodium361 mg
Potassium225 mg

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