Sweet Potato Pancakes
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 110.1
- Total Fat: 2.5 g
- Cholesterol: 22.8 mg
- Sodium: 25.4 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.2 g
- Protein: 2.2 g
View full nutritional breakdown of Sweet Potato Pancakes calories by ingredient
Number of Servings: 10
Ingredients
-
2 large sweet potatoes
1/2 cup whole milk
1 tbsp salted butter
1/2 cup corn meal
1 large egg
1 tbsp ginger
1 tbsp cinnamon
1/2 cup brown sugar
1/2 tbsp nutmeg
Directions
-Put a pot of water on the stove, in order to start boiling while prepping.
-Peel sweet potatoes to remove skin.
-Dice sweet potatoes into small cubes (the smaller the cubes, the faster they will boil).
-Place all cubes into boiling water. Allow to boil, uncovered, until soft and mushy (usually about 10 minutes).
-Drain boiled sweet potatoes and place into a large mixing bowl.
-Add all dry ingrediants, except the corn meal. Mash together well, with a potato masher, until fairly smooth.
-Add milk, butter, egg, and corn meal. Mix together well (best with a mixer or a fork) until as smooth as possible.
-Heat up large frying pan and spray with non stick spray or, for best taste, add a 1/2 tbsp of butter. Turn heat down to medium high.
-Spoon out as many pancakes as possible onto frying pan (I make mine about the size of dollar pancakes).
-Flip cakes when browned on the bottom.
-Allow to cool and enjoy!
Serving Size: makes 8-10 pancakes
Number of Servings: 10
Recipe submitted by SparkPeople user SWOLLSTEIN.
-Peel sweet potatoes to remove skin.
-Dice sweet potatoes into small cubes (the smaller the cubes, the faster they will boil).
-Place all cubes into boiling water. Allow to boil, uncovered, until soft and mushy (usually about 10 minutes).
-Drain boiled sweet potatoes and place into a large mixing bowl.
-Add all dry ingrediants, except the corn meal. Mash together well, with a potato masher, until fairly smooth.
-Add milk, butter, egg, and corn meal. Mix together well (best with a mixer or a fork) until as smooth as possible.
-Heat up large frying pan and spray with non stick spray or, for best taste, add a 1/2 tbsp of butter. Turn heat down to medium high.
-Spoon out as many pancakes as possible onto frying pan (I make mine about the size of dollar pancakes).
-Flip cakes when browned on the bottom.
-Allow to cool and enjoy!
Serving Size: makes 8-10 pancakes
Number of Servings: 10
Recipe submitted by SparkPeople user SWOLLSTEIN.
