- Calories: 40
- Protein: 3 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 7 g
- Dietary Fiber: 1 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 160 mg
I put a savory spin on pancakes in this rendition, which contains no flour, but instead relies on cooked quinoa, grated sweet potato and zucchini. Feel free to add the topping of your choice, but my family likes sour cream, Greek yogurt or unsweetened natural apple sauce. Enjoy!
- Prep time
- Total Time
- 1¾ cups cooked plain quinoa
- 2 cups grated sweet potato (about 1 to 2 sweet potatoes depending on size), using the largest grater hole and drained of excess moistures using paper towels
- 1 small zucchini or ½ large zucchini, grated using largest hole (1 cup total), drained of excess moisture using paper towels
- 1 cup egg whites
- ½ cup fresh parsley leaves, chopped (measure before chopping)
- ½ cup fresh basil leaves, chopped (measure before chopping)
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
Gently combine all ingredients in a large bowl to make batter. Be sure to drain sweet potato and zucchini beforehand to omit excess water.
Liberally coat a large skillet with oil spray. Heat skillet over medium to medium-low heat. Spoon out very scant ¼-cup scoops (about 2 tablespoons’ worth) batter onto skillet and cook for about 3 minutes on each side. Mist tops between flips with oil spray and lightly sprinkle on extra salt if you prefer them a bit saltier after taste testing the first cooked latke. Gently flatten pancakes with spatula or back of spoon on each side as they cook. Be sure to spray skillet with oil spray to prevent pancakes from sticking between batches.
Serve with Greek yogurt, light sour cream or natural unsweetened applesauce.
Nutrition information per pancake.
Nutrition analysis courtesy of Genesis® R&D