Whole Wheat Sweet Potato pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.0 large Egg, fresh, whole, raw3.0 tbsp Butter, unsalted4.0 tbsp Cinnamon, ground1.0 tsp Salt2.0 tsp Vanilla Extract6.0 tsp Baking Powder2.0 cup Whole Wheat Flour3.5 cup Milk - Great Value 1% Low Fat Milk16.0 oz sweet potato3.0 tsp pumpkin pie spice
1.Cook sweet potato in micro or oven. Do not boil. Let cool.(I do mine the day before, takes about 5 min.
2. Measure all dry ingredients and combine. whisk well and set aside.
3. If you have an immersion blender or mixer, put all liquids, and sweet potato in bowl. Combine until liquid. Will be thick.
*Otherwise use a fork to mash sweet potato completely. Add one cup of milk and continue mashing in milk. Add more, combine, keep adding until sweet potato is liquid. Add the rest of the wet ingredients and whisk thoroughly.
Make a well in the dry ingredients. Pour liquid into dry.
Using a whisk, and starting from the middle of the bowl, gently drag whisk in a circle, slowly combining dry into wet.
*Just stiring can cause lumps.
Once throughly mixed, taste and adjust seasoning. Flavor will be a little bitter uncooked.
*I like to add fake maple syrup as a sweetener.
I also add blueberrys, either fres or frozen. Frozen will add more liquid and make the pancake wetter. I prefer the taste of frozen because it's sweeter.
Serving Size: makes aprox. 12- 5" pancakes
Number of Servings: 8.0
Recipe submitted by SparkPeople user CHEFGELMAN.
Number of Servings: 8.0
Recipe submitted by SparkPeople user CHEFGELMAN.
Nutritional Info Amount Per Serving
- Calories: 219.5
- Total Fat: 7.3 g
- Cholesterol: 62.5 mg
- Sodium: 732.6 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 5.5 g
- Protein: 9.3 g
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