Whole Wheat Sweet Potato Pancakes

By á-167656

From American Diabetes Association
You can substitute canned pumpkin in this recipe for Pumpkin Pancakes & instead on cinnamon use pumpkin pie spice.
Serving Size: 1 pancake, Calories: 125, Carbs: 22g, Protein: 8g, Fat: 1.5g, Fiber: 3g

Ingredients

• 1/3 c Old-fashioned, rolled Oats
• 1/3 c Wheat Germ
• 1 c Non-Fat Plain Greek Yogurt
• 1 Whole Egg
• 2 Egg Whites
• 1 tsp Vanilla
• 1 c Skim Milk
• 1 c Mashed Sweet Potatoes
• 1 c Whole Wheat Flour
• 1 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 2 tsp Cinnamon
• 1/3 c Splenda
• Cooking Spray

Details

Adapted from diabetes.org

Preparation

Step 1

1.In a medium bowl, combine oats, wheat germ, and yogurt. Let stand until oats soften. Mix in egg, egg whites, vanilla, skim milk and mashed sweet potato.

2.In a large bowl, mix together whole-wheat flour, baking powder, baking soda, salt, cinnamon, and Splenda.

3.Make a well in the center of the dry ingredients. Pour entire wet mixture into the well and fold together until completely incorporated.

4.Coat a griddle or non-stick skillet with cooking spray and heat over medium heat. Use 1/3 cup batter for each pancake and cook until brown on bottom and some bubbles begin to break around edges. Turn pancake over and cook until brown and slightly firm to the touch in the center.

5.Repeat procedure for remaining 9 pancakes.