Breakfast

Sweet Potato Pancakes

Pin
Share
Stumble
Email
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 egg
Topping:
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, Β and then flip.
Cook until both sides are golden brown.
Repeat with remaining batter.
Serve with the topping and blueberries.
Enjoy!

 

Pin
Share
Stumble
Email

By
8
About

Jenni lives in Des Moines, Iowa with her amazing husband, two girls, two dogs who think they are children, and a feisty cat. She is the creator of The Gingered Whisk, a recipe blog dedicated to finding easy, healthy-ish, and tasty weeknight meals that kids and adults alike will love. She is super passionate about helping every member of a family learn to love great food. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book.

You Might Also Like

Pumpkin Chocolate Chip Muffins

November 30, 2010

SW Sweet Potato Bacon Hash

December 6, 2012

Nutella and Pear Pinwheel Scones

September 23, 2014

8 Comments

  • Reply
    [email protected]
    October 1, 2012 at 2:09 PM

    Oh, these sound great! I love using sweet potatoes in baked goods!

  • Reply
    SallyBR
    October 1, 2012 at 6:47 PM

    Pretty interesting recipe, I definitely like the topping made with yogurt and a touch of maple.

    Such a beautiful color…

  • Reply
    Ilan
    October 1, 2012 at 9:21 PM

    I'm about to go buy some sweet potatoes for dinner so I'm going to make this for breakfast. Thanks Jenni! πŸ™‚

    • Reply
      jennifer
      October 2, 2012 at 5:28 PM

      Thanks Ilan! πŸ™‚ I hope you liked them. They aren't as fancy as nearly half the wondrous things you turn out of your kitchen, haha!

  • Reply
    Lora
    October 1, 2012 at 11:16 PM

    I love these! Perfect for Fall.

    • Reply
      jennifer
      October 2, 2012 at 5:29 PM

      Thanks! Yes, they are perfect for fall!

  • Reply
    Joanne
    October 2, 2012 at 3:15 PM

    Swoon! In a major way. These are the epitome of fall deliciousness.

    • Leave a Reply