BreakfastMedium

Sweet Potato Pancakes with Balsamic Maple Mushrooms

Name: Sweet Potato Pancakes with Balsamic Maple Mushrooms
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: For Sweet Potato Pancakes; 3 medium sweet potatoes or yams (orange flesh); 1 cup non-fat milk; 1 egg, beaten; 2 tablespoons vegetable oil; 1 cup whole wheat flour; 2 teaspoons baking powder; 1/4 teaspoon salt; cooking spray, as needed; For Balsamic Maple Mushrooms; 1 pound cremini and/or white button mushrooms, quartered; 1 tablespoon vegetable oil; 1/3 cup maple syrup; 1 tablespoon balsamic vinegar

This healthful version of pancakes features the delicious goodness of mashed sweet potatoes and whole grains, artfully balanced with sweet savory sautéed mushrooms infused with maple syrup and balsamic vinegar. This dish is perfect for dinner or brunch.

45 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 serving

408

Calories

12g

Protein

64g

Carbs

13g

Fat

Fiber

21g

Sugar

483mg

Sodium

Saturated Fat 2 g · Cholesterol 53 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

For Sweet Potato Pancakes
sweet potatoes or yams (orange flesh)
3 medium
non-fat milk
1 cup
egg, beaten
1
vegetable oil
2 tablespoons
whole wheat flour
1 cup
baking powder
2 teaspoons
salt
1/4 teaspoon
cooking spray, as needed
For Balsamic Maple Mushrooms
cremini and/or white button mushrooms, quartered
1 pound
vegetable oil
1 tablespoon
maple syrup
1/3 cup
balsamic vinegar
1 tablespoon

Instructions

1
Microwave sweet potatoes until soft; let cool. Peel and mash potatoes, using an electric mixer.
2
Add milk, egg, and vegetable oil to potatoes; mix. Sift together dry ingredients and add to potato mixture. Mix on low until just blended.
3
Heat non-stick skillet or griddle over medium heat; coat skillet with cooking spray.
4
Use 1/4 cup of batter per pancake, ladling into hot skillet. Wait until pancake bubbles and looks slightly dry on top before flipping over.
5
While pancakes are cooking, heat 1 tablespoon vegetable oil in another skillet (do not use non-stick) over medium flame.
6
Add quartered mushrooms and toss coat with oil. Let simmer, stirring occasionally, until juices run.
7
Add maple syrup and balsamic vinegar to pan. Let simmer until sauce reduces and thickens.
8
To serve, stack 2 or 3 pancakes, alternating with balsamic maple mushrooms.

Source: USDA MyPlate Kitchen · Produce for Better Health Foundation

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