This sweet potato pancakes recipe starts with a buckwheat pancake mix, to which sweet potato and spices are added. They're low-fat, low-calorie, Weight Watchers compliant, and delicious!
I've been holding onto this sweet potato pancakes recipe for a long for now, guys, and I am really excited to finally share it with 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. She wanted me to re-create them, also wanting them to be healthy.
While these sweet potato pancakes are not the life-altering ones my mom was dreaming of, they are in fact VERY good! I like the combination of the sweet potato with the buckwheat pancake mix and the spices. The flavor reminds me of a cross between pumpkin muffins and Sweet Potato Fries.
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Sweet potato pancakes recipe notes
The sweet potato pancakes recipe is very easy to throw together (as long as you have cooked sweet potato on hand). If you're short on time, substitute canned pumpkin puree for the sweet potato!
I also really like the syrup that Weight Watchers suggests serving with these. It is very different than just straight maple syrup; very tasty. I encourage you to give them a try and tell me what you think!
This Sweet Potato Pancakes recipe is slightly adapted from Weight Watchers
Yield: 4 servings
Sweet Potato Pancakes
Sweet potatoes and pumpkin spice turn buckwheat pancakes into something spectacular. Substitute canned pumpkin for the sweet potato if you're short on time.
Prep Time
12 minutes
Cook Time
10 minutes
Total Time
22 minutes
Ingredients
Pancakes
- ¾ cup dry buckwheat pancake mix
- ½ cup cooked and pureed sweet potato
- ¾ cup unsweetened apple juice
- 1 tsp pumpkin pie spice
- 1 egg
Topping:
- ½ cup low-fat vanilla yogurt
- 2 TBSP maple syrup (the real stuff)
- ⅓ cup apple (or pumpkin) butter
- ¼ cup fresh blueberries
Instructions
- 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. Enjoy!
Notes
- serving size: 3 pancakes and 3 ½ TBSP topping per serving = 6 Points+
- Sweet Potato Pancakes recipe slightly adapted from Weight Watchers
Nutrition Information:
Yield:
4Serving Size:
3 pancakes + 3 Tbsp toppingAmount Per Serving: Calories: 280Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 73mgSodium: 228mgCarbohydrates: 50gFiber: 4gSugar: 30gProtein: 7g
Oh, these sound great! I love using sweet potatoes in baked goods!
Pretty interesting recipe, I definitely like the topping made with yogurt and a touch of maple.
Such a beautiful color...
I'm about to go buy some sweet potatoes for dinner so I'm going to make this for breakfast. Thanks Jenni! 🙂
Thanks Ilan! 🙂 I hope you liked them. They aren't as fancy as nearly half the wondrous things you turn out of your kitchen, haha!
I love these! Perfect for Fall.
Thanks! Yes, they are perfect for fall!
Swoon! In a major way. These are the epitome of fall deliciousness.
I agree! 🙂
Great recipe, love this sweet potato pancakes. Thanks for posting.