Sweet Potato Pancakes
I’ve been holding onto this for a long for now, guys, and I am really excited to finally show you! See, I made this back in July, when my mom came for a visit. She had once eaten some sweet potato pancakes at a restaurant, and apparently they were life-altering good. And she wanted me to re-create them. She also wanted them to be healthy.
While these pancakes were not the life-altering ones my mom was dreaming of, these were in fact VERY good! I liked the combination of the sweet potato with the buckwheat pancake mix and the spices. These are very easy to throw together (as long as you have cooked sweet potato on hand). I also really liked the syrup that Weight Watchers suggested with these. It is very different than just straight maple syrup, but very tasty. I encourage you to give them a try and tell me what you think!
Sweet Potato Pancakes (slightly adapted from Weight Watchers)
yields: 3 pancakes and 3 1/2 TBSP topping per serving, 4 servings total, 6 Points+
3/4 cup dry buckwheat pancake mix
1/2 cup cooked and pureed sweet potato
3/4 cup apple juice
1 tsp pumpkin pie spice
1/2 cup low fat vanilla yogurt
2 TBSP maple syrup (the real stuff)
1/3 cup apple (or pumpkin) butter
1/4 cup fresh blueberries
In a medium bowl, whisk together the pancake mix, sweet potato, juice, egg and the spice.
In a separate bowl, whisk together the apple butter, yogurt, and syrup – set aside.
Warm a large non-stick skillet over medium-low heat.
Spray the skillet with cooking spray and ladle about 2 TBSP of batter onto the grill.
Cook until bubbles form in the batter and the underside is golden, and then flip.
Cook until both sides are golden brown.
Repeat with remaining batter.
Serve with the topping and blueberries.