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
- Preheat oven to 350
- Weigh out roughly 100g of sweet potato. If you have to make sweet potatoes from scratch see directions below this recipe.
- 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.
- Mix thoroughly.
- Add in 1 tablespoon of flour leveled off.
- Add in 1 teaspoon of Splenda leveled off.
- Mix thoroughly.
- Lastly, mix in cinnamon and vanilla to taste – I used a teaspoon of each.
- 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.
- 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!
- Fill a medium pot with water and bring to a boil.
- Peel and cube sweet potato. Cubed piece should be a around 1-2″ big.
- Add to boiling pot and cook for about 8 minutes or until soft.
- Drain water and mash cubed pieces with a potato masher until smooth.
I hope you enjoy your sweet potatoes and pancakes!