Description
Fluffy and nutritious pancakes made with sweet potatoes, perfect for a healthy breakfast.
Ingredients
- 1 large egg
- 1 egg white
- ½ cup cooked sweet potato (mashed, not hot)
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch ground nutmeg
Instructions
- In a mixing bowl, combine the egg and egg white. Whisk until well blended.
- Add the mashed sweet potato to the egg mixture and mix until smooth.
- Stir in the vanilla extract, ground cinnamon, and a pinch of nutmeg. Mix until fully incorporated.
- Preheat a non-stick skillet over medium heat, optionally add a bit of coconut oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look dry (about 2-3 minutes).
- Flip and cook the other side until golden brown (about another 2-3 minutes).
- Repeat with the remaining batter, adjusting heat as necessary.
Notes
These pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg