Ingredients

　　1/2 teaspoon fresh lemon juice

　　1 tablespoon stone-ground whole-wheat flour

　　1 large egg, beaten

　　1/2 teaspoon seasoned salt

　　1/8 teaspoon ground white pepper

　　Pinch of baking soda

　　2 tablespoons olive oil

　　Peel and grate the sweet potato into a large bowl. Toss with the lemon juice. Stir in the flour, egg, seasoned salt, white pepper, and baking soda. Heat the olive oil in a large nonstick skillet over medium heat. Using 1/4 cup of the batter for each, drop the pancakes in batches into the skillet, flattening each with a spatula. Cook until well browned, about 5 minutes a side.

　　Sugar Busters! Quick & Easy Cookbook