Sweet Potato Pancakes
With leftover mashed sweet potatoes, boost your breakfast nutrition by making sweet potato pancakes!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1 medium sweet potato
- 1 cup milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup flour, whole wheat
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 medium banana
- 1 cup yogurt, vanilla, low-fat
- 4 tablespoon maple syrup, pure
Cook sweet potato (this can be done the night before). You will need 1/2 cup mashed.
Blend first five ingredients in a blender, until smooth.
Whisk together the flour, baking powder and salt. Add the sweet potato mixture and stir just until combined.
Add more milk if needed for the consistency of pancake batter.
Pour the batter onto a hot griddle greased with nonstick cooking spray. Flip the pancakes when the begin to bubble and are golden brown on both sides.
Serve warm topped with sliced bananas, yogurt, and a drizzle of maple syrup.
Calories: 347kcal | Carbohydrates: 68g | Protein: 12g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 256mg | Fiber: 6g | Sugar: 32g