Sweet Potato Feta Pancakes Recipe


Nutrition

Cal/Serving: 607
Daily Value: 30%

High-Fiber
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat37g57%
Saturated9g45%
Trans0g0%
Carbs53g18%
Fiber6g22%
Sugars7g0%
Protein15g31%
Cholesterol207mg69%
Sodium411mg17%
Calcium204mg20%
Magnesium56mg14%
Potassium610mg17%
Iron3mg15%
Zinc2mg13%
Phosphorus280mg40%
Vitamin A19058IU381%
Vitamin C4mg6%
Thiamin (B1)0mg13%
Riboflavin (B2)1mg31%
Niacin (B3)1mg7%
Vitamin B60mg24%
Folic Acid (B9)56µg14%
Vitamin B121µg14%
Vitamin D1µg0%
Vitamin E5mg25%
Vitamin K31µg38%
Fatty acids, total monounsaturated23g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Raw Beet & Cherry Tomato Salad with Manchego Cheese & Walnuts
An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In...
Candy Corn Pebbles Whoopie Pie
Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with...
Baja Breakfast Wraps
An easy breakfast burrito packed with chicken, eggs, salsa, and guacamole will satisfy even the...

Sweet Potato Pancakes
Ashley Fahr

Feta and sweet potato pair beautifully in this dinnertime pancake recipe, which is the ultimate marriage of sweet and savory. The best part? You don't even need to roast the sweet potatoes, you just grate them right into a bowl and mix them up with the other ingredients. These pancakes taste great with some thick Greek yogurt. For more healthy recipes like this one, visit Ashley's blog, Practical Cooking For One.

4.142855
Ratings14

INGREDIENTS

  • 1 medium-sized sweet potato, peeled or unpeeled, grated with a hand grater or food processor
  • 1 tablespoon chopped fresh cilantro
  • 1/8 teaspoon cayenne
  • 1 egg
  • 1/4 cup flour (whole-wheat or white)
  • 2-3 tablespoons crumbled feta cheese
  • Salt and pepper, to taste
  • 2 tablespoons olive oil, plus more as needed
  • 2 tablespoons pumpkin seeds (optional)

DIRECTIONS

Place the first 6 ingredients in a bowl and blend with a fork. Season to taste with salt and pepper.
Heat the oil in a large skillet over high heat until very hot (if you drop a dollop of batter it should immediately start sizzling).

Add batter by the spoonfuls without crowding the pan. Mold them into a pancake shape with the back of a spoon. Cook until both sides are browned, about 2 minutes per side. Add more oil if necessary.

Sprinkle the pumpkin seeds on top, if using, and serve with sour cream, yogurt, or applesauce, if desired.

Recipe Details

For more healthy recipes like this one, check out Ashley's blog, Practical Cooking For One.

Servings: 1
Total time: 25 minutes
Special Designations: Low-fat, Vegetarian, Gluten-free, Healthy

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human