Sweet Potato Pancakes
Created by: Katie O’Bar, 2016
Yield: Servings (2 Pancakes each)
Yield: Servings (2 Pancakes each)
Nutritional Benefits: Fiber is a frequently under consumed nutrient, So adding sweet potatoes, different flours, and wheat bran to a standard pancake recipe will provide a high-fiber option for a typically low-fiber breakfast food. This recipe contains five grams of fiber per serving, which is considered high fiber.
Ingredients:
¾ lbs Baked Sweet Potatoes ¾ C Whole Wheat Flour ¾ C Oat Flour 3.5 tsp Baking Powder 1 tsp Salt ½ tsp Ground Nutmeg 2 Eggs, Beaten 1.5 C 2% Milk ¼ C Butter, Melted ¼ C + 1 Tbsp Wheat Bran |
Nutritional Information (Per Serving):
Calories: 230 Carbohydrate: 30 g Sugar: 5 g Total Fat: 9 g Saturated fat: 5 g Protein: 8 g Dietary Fiber: 5 g Sodium: 590 mg |
Directions:
Bake the sweet potatoes in a 400°F oven for one hour or until tender. Remove and discard the skin, then mash the remaining potato until smooth.
In a medium bowl, sift together flours, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter, and then fold in the wheat bran.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble
Bake the sweet potatoes in a 400°F oven for one hour or until tender. Remove and discard the skin, then mash the remaining potato until smooth.
In a medium bowl, sift together flours, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter, and then fold in the wheat bran.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble