Ingredients
- 3⁄4 cup mashed cooked sweet potato (about 1⁄2 large)
- 1 tbsp butter or margarine, melted
- 2 egg whites, lightly beaten
- 1 1⁄2 cups 2% milk
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1⁄2 tsp salt
- 1⁄4 tsp ground cinnamon
Details
Servings 16
Preparation
Step 1
In a large bowl, combine sweet potato, margarine and egg whites. Stir in milk.
In another bowl, combine flour, baking powder, salt and cinnamon. Stir into the sweet potato mixture.
Heat a nonstick skillet sprayed with vegetable oil over medium-high heat. When pan is hot, pour in about 2 tbsp (30 mL) batter to make pancakes about 3 inches (7.5 cm) in diameter. Cook on one side for about 2 minutes or until pancake starts to bubble. Turn pancake over and cook for another 1 minute, until browned.
A nice change from traditional pancakes, these are wonderful topped with butter and maple syrup.
Kitchen Tips: For a slightly sweeter version of these pancakes, add 2 tsp granulated sugar to the batter at the end of step 2. These pancakes freeze very well. Simply reheat frozen pancakes in your toaster oven.
Nutritional Analysis (per pancake): Energy: 67 kcal; Protein: 2 g; Carbohydrate: 10 g; Fat: 2 g; Fiber: 1 g; Calcium: 42 mg; Iron: 0.6 mg; Sodium: 134 mg
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