Sweet Potato Pancakes
Jazz up traditional pancakes by adding spices and sweet potatoes. Increase your fruits by topping with homemade applesauce.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 3 pancakes (4-inches each), 1/4 of recipe
145
Calories
4g
Protein
31g
Carbs
1g
Fat
3g
Fiber
6g
Sugar
336mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
complete pancake and waffle mix
1 cup · or 1 8-ounce package
pumpkin pie spice
1 teaspoon
vanilla
1 teaspoon
brown sugar
3 teaspoons · 1 tablespoon, packed
mashed sweet potatoes, baked or canned
1/2 cup · or winter squash or pumpkin
water
3/4 cup
chopped nuts
1/4 cup, optional
Instructions
- 1
Wash hands with soap and water.
- 2
Combine all ingredients and stir just until large lumps disappear. Note: Over-stirring will result in tough pancakes.
- 3
Pour slightly less than 1/4 cup batter for each pancake onto skillet or electric griddle heated to 350 to 375 degrees F.
- 4
When pancakes bubble around edges and towards center, sprinkle with chopped nuts (if you choose). Then, flip pancakes.
- 5
Pancake is done when bottoms are golden brown.
- 6
Serve with applesauce or syrup.
Source: USDA MyPlate Kitchen · USDA Supplemental Nutrition Assistance Program (SNAP)
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