There's nothing better than fluffy pancakes on a weekend morning. My kids always vote for pancakes for breakfast! I love this recipe. It's healthy, tasty and very simple to make. I found a can of organic sweet potato puree at the Dekalb Farmer's Market, but it's a cinch to make your own. You can cook the potato a day in advance, peel and puree, so that it's ready to use the next morning. There is not a strong sweet potato flavor here, it's very subtle. I love these pancakes to start off my day and I hope you do, too. Enjoy~
Sweet Potato Pancakes
1 cup whole wheat flour
1/2 cup spelt flour
1/2 cup white wheat flour
4 tsp baking powder
2 tbsp natural brown sugar (or 1/4 cup whey low brown sugar)
1 tsp cinnamon
pinch nutmeg (about 1/8 tsp)
2 cups 1% milk (or skim)
4 tsp expeller pressed safflower oil (such as Spectrum brand)
1 whole egg and 2 egg whites
6 oz pureed sweet potato
1 tsp pure vanilla extract
Directions:
Stir all dry ingredients together with a whisk to blend. Then add all other ingredients and whisk until smooth. This is super fast and easy!
Spray a hot griddle with a little butter-flavored cooking spray and drop pancakes onto hot griddle using a 1/4 cup for each pancake. They are ready to flip when they are starting to bubble.
Cook until golden brown on each side.
I love to serve these with a little smart balance butter and organic apple butter. Delicious!!
They are also wonderful topped with toasted pecans and a drizzle of real grade A dark amber maple syrup. If you are watching your calories and sugar, top with your favorite sugar-free maple syrup.
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