Sweet Potato Pancakes
Golden, hearty, and delicious breakfast pancakes made with sweet potatoes.
Servings: 4
Ingredients
- 1 cup sweet potato purée about 230 g
- 2 large eggs
- ½ cup milk fat free (120 ml)
- 1 teaspoon oil for the batter vegetable or olive oil
- 1 teaspoon cinnamon
- 3 packets Splenda or another sweetener of your choice
- ¼ cup all-purpose flour 30 g
- 1 teaspoon baking powder
- Water optional, only if the batter is too thick
- 1 teaspoon oil for greasing the pan
Instructions
- Prepare the sweet potato purée: If you don't already have it prepared, start by roasting or steaming your sweet potatoes. Bake them at 400°F (200°C) for 40-45 minutes until tender. Once cooled, remove the skin and mash them well to get about 1 cup (230 g) of smooth purée.
- Mix the wet ingredients: In a large bowl, whisk together the sweet potato purée, eggs, milk, and 1 teaspoon of oil. Stir well until the mixture is smooth and creamy. If it's too thick at this stage, add a little water (1-2 tablespoons) to loosen the consistency.
- Add cinnamon and sweetener: Stir in the cinnamon and Splenda, ensuring everything is mixed thoroughly.
- Combine with dry ingredients: In a small bowl, sift the flour and baking powder together. Slowly incorporate the dry ingredients into the sweet potato mixture. Be gentle with the mixing to avoid overworking the batter — it should remain thick but well combined.
- Check batter consistency: Because there's very little flour, the batter will be thick but spreadable. If it feels too thick, add water, 1 tablespoon at a time, until it reaches a pourable but still dense consistency.
- Heat the skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with 1 teaspoon of oil. You don't need much; just enough to prevent sticking.
- Cook the pancakes: Once the pan is heated, drop about ¼ cup of batter for each pancake onto the skillet. Cover the pan to trap heat and ensure even cooking. Let them cook for 2-3 minutes until small bubbles form on the surface and the edges firm up slightly.
- Flip and finish cooking: Flip the pancakes carefully and cook the other side for another 2-3 minutes until both sides are golden brown. Repeat with the remaining batter, adding a bit more oil to the pan as needed.
- Serve: Serve warm with your favorite toppings. Fresh fruit, or a touch of cinnamon powder.
Notes
Just 6 WW points for a serving of two pancakes.
Nutrition
Serving: 125g | Calories: 155kcal | Carbohydrates: 22g | Fat: 4.7g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 173mg | Potassium: 305mg | Fiber: 1.6g | Sugar: 7.8g | Calcium: 141mg | Iron: 1.2mg