Recipe: Sweet Potato Pancakes

I love sweet potatoes. It’s a staple vegetable in this house and there’s always at one on hand. I prefer them mashed with a little vanilla and cinnamon or pumpkin pie spice blend added and topped with peanut butter, but I’ve been known to get a little creative with my potato. I’ve made  mini sweet potato pies, I’ve tried baked sweet potato fries – those tasted good, but would NOT make again.

Last night I was trying to think about what I could do with some of the sweet potato that I had on the counter and then I realized it was pancake Monday and I could probably find something on Pinterest to turn these into pancake. I’ve made pancakes from scratch when I don’t have mix – somehow that shocked JP that you could do that. I don’t think anyone ever made pancakes from anything other a box growing up because one of the first conversations I remember having with his mom was about how I mad pancake from scratch. Nothing wrong with mixes, I use them all the time, but if you have enough baking supplies in the house there’s no real reason to run to the store.

 

I looked through a few recipes and took what I learned and applied it to what I wanted to make. Here’s what I came up with.

What You’ll Need

  • 100g of sweet potato mashed smoothly
  • 1 tsp vanilla extract
  • 46g  of egg white (boxed), if not boxed 1 egg white should suffice
  • 1 Tbsp of flour
  • 1 tsp pumpkin spice or cinnmon
  • 1 tsp sweetener – I used Splenda

Directions

  1. Preheat oven to 350
  2. Weigh out roughly 100g of sweet potato. If you have to make sweet potatoes from scratch see directions below this recipe.
  3. Add in egg whites. I buy carton egg whites so it’s not hard to measure them out. 46g of egg white is also 3 tablespoons. Again, if you just have whole eggs on hand, one egg white should be enough.
  4. Mix thoroughly.
  5. Add in 1 tablespoon of flour leveled off.
  6. Add in 1 teaspoon of Splenda leveled off.
  7. Mix thoroughly.
  8. Lastly, mix in cinnamon and vanilla to taste – I used a teaspoon of each.
  9. Poor into a greased individual pie pan. I have 6″pans that I got from Crate and Barrel. I don’t know how much cooking time will change if the size of the pan changes.
  10. Bake for 30 minutes. I know that sounds like a long time, but I got some extra snuggles, did the dishes, made coffee and made my eggs while it baked.

 

 

The macros for the pancakes are 0F/25.5/5.5P. I topped mine with Walden Farms Pancake Syrup, which is a sugar free, zero calorie syrup. You can use any syrup you want – sugar free or otherwise. JP drowned his in maple syrup.

If you still need to make your mashed sweet potatoes, here’s how to make them!

  1. Fill a medium pot with water and bring to a boil.
  2. Peel and cube sweet potato. Cubed piece should be a around 1-2″ big.
  3. Add to boiling pot and cook for about 8 minutes or until soft.
  4. Drain water and mash cubed pieces with a potato masher until smooth.

I hope you enjoy your sweet potatoes and pancakes!

❤ Cristina

 

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