Sweet potato pancakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 168.2
  • Total Fat: 5.9 g
  • Cholesterol: 18.5 mg
  • Sodium: 665.0 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 6.9 g

View full nutritional breakdown of Sweet potato pancakes calories by ingredient
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Introduction

This recipe was a way to use up some Thanksgiving leftovers and to get more veggies into mine and my families diets. This recipe was a way to use up some Thanksgiving leftovers and to get more veggies into mine and my families diets.
Number of Servings: 12

Ingredients

    15 oz *VEGETABLES (CANNED) - Cut Sweet Potato/Yams, in light syrup - Princella
    1 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
    2 cup Flour, white
    3 tsp Baking Soda
    3 tsp Baking Powder
    1 tsp Salt
    1 large Egg, fresh, whole, raw
    3 cup Milk, 1%

Tips

you could add cinnamon and ground cloves to give it a new flavor twist. The are freezable just do that in a single layer on a cookie sheet with foil, plastic wrap or parchment paper on the pan and between any stacked layers. Microwave or toast them to reheat. 30 minutes cook time is approximate for how long it took me. If you use a large pan or griddle you can cook more than one at a time and speed up the process.


Directions

Crush the canned sweet potatoes till they are a smooth like mashed potatoes. Add all other ingredients and stir till well blended. Cook on medium in a frying pan. I did not use oil in the pan, as I have nonstick pans.

Serving Size: makes 12 pancakes

Number of Servings: 12

Recipe submitted by SparkPeople user K_BRADLEY1.

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