Pancakes with sweet potato
1) Bake the medium sweet potato; either in the microwave or baked in the oven at 400º F for one hour. If you’re going to bake in the oven, try baking the sweet potato the day before so that your prep the next day is much quicker.
2) Put all of the ingredients into a blender and blend until smooth. If you find the batter is too thick, you can add a few tablespoons of water or unsweetened almond milk.
3) Meanwhile, heat a non-stick griddle or pan on medium heat and coat the pan with cooking spray (I prefer coconut oil).
4) Pour enough batter onto the griddle/pan to make 3-4 pancakes (you may not have room to make all the pancakes in one batch).
5) Flip the pancakes when the edges are nicely browned and the top has a bit of bubbling. This should take about 5 minutes. Keep in mind that sweet potato protein pancakes take a bit longer to cook before flipping; if you flip too early you’ll have yourself some messy pancakes!
6) Cook the other side for an additional 3-5 minutes.
7) Serve warm. Top with Walden farms calorie free pancake syrup, almond butter, greek yogurt or fresh fruit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 85 | ||
Calories from Fat: 7 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 7933.1mg | 274 % | |
Potassium 226.4mg | 6 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 13.6g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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