Sweet Potato Feta Pancakes Recipe
Daily Value: 40%
|Folic Acid (B9)||76µg||19%|
|Fatty acids, total monounsaturated||28g||0%|
|Fatty acids, total polyunsaturated||10g||0%|
Exclusive from The Daily Meal
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.
- 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)
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.
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