Sweet Potato Pancakes

Sweet Potato Pancakes
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 81.9
  • Total Fat: 2.1 g
  • Cholesterol: 17.8 mg
  • Sodium: 234.3 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Sweet Potato Pancakes calories by ingredient


Introduction

Veggies for breakfast?!? I love pancakes so I'm constantly looking for ways to eat them without just simply eating empty calories! I came up with this recipe as a way to use up leftover sweet potato from Christmas dinner! They are excellent! Light, Fluffy & easy to make! Great for weekend breakfast, I make the batter & store leftover batter in the fridge for later, batter is good in the fridge for up to 5 days. (pictured with blueberry sauce) Veggies for breakfast?!? I love pancakes so I'm constantly looking for ways to eat them without just simply eating empty calories! I came up with this recipe as a way to use up leftover sweet potato from Christmas dinner! They are excellent! Light, Fluffy & easy to make! Great for weekend breakfast, I make the batter & store leftover batter in the fridge for later, batter is good in the fridge for up to 5 days. (pictured with blueberry sauce)
Number of Servings: 15

Ingredients

    1/2 Cup AP Flour
    1/2 Cup Whole Wheat Flour
    1/4 Cup Wheat Germ
    1/2 tsp salt
    2 TBSP sugar
    1 tsp baking soda
    2 tsp baking powder
    1 1/2 Cup Milk
    1 large egg
    1 egg white
    1 TBSP butter, melted
    1 Large sweet potato, roasted & cooled
    1 TBSP Honey
    1 tsp cinnamon
    1/2 tsp nutmeg

Directions

Cook the sweet potato if you havn't already. I tend to just pop a sweet potato into the microwave as soon as I get up in the morning for about 5 min (depending on your microwave), when it's done cut it open and allow to cool on the counter.
In a large bowl sift together flour, wheat germ, salt, sugar, baking soda, baking powder, cinnamon & nutmeg.
In a blender combine sweet potato, milk, eggs, butter, & honey. Pulse until well combined (be sure the sweet potato is well mashed).
Pour wet ingredients into dry and stir until combined.
Using a 1/4 cup measure pour onto low temp griddle. Cook for 5-6 min until bubbles start to pop through the top of pancake & the bottom is golden brown. Flip & cook the other side of pancake until golden brown.
Using a 1/4 cup per pancake recipe makes 15 pancakes.

Number of Servings: 15

Recipe submitted by SparkPeople user BOBBIEGENN.