So lately I have been dabbling in adding vegetable/fruit purees into meals for added nutritional value without having to lose any of the flavor. Boy did I succeed with this recipe! It is by far better than any “regular” pancake recipe I have made before and yet SOO much better for me! This is a definite “share recipe,” so here you all go!
Sweet Potato Pancakes
adapted by Deceptively Delicious
1 cup water
1/2 cup sweet potato puree or babyfood
1/4 teaspoon pumpkin pie spice
1 cup Bisquick pancake & baking mix
1 T flax seeds, ground
1 T soy protein powder
Nonstick cooking spray or Canola oil for pan
Pure maple syrup, for serving
Chopped Pecans, for serving (optional)
In a large bowl, mix the water, sweet potato puree/babyfood and pumpkin pie spice.
In a smaller bowl, mix the pancake mix, flax seed and soy protein powder til combined.
Add the dry ingredients bowl to the wet ingredients bowl until well combined.
Heat griddle or nonstick pan over medium to medium-high heat. Once it has reached temp, spray with nonstick spray or coat with Canola Oil. Spoon the batter onto the skillet using a 1/4 cup batter for each pancake. Cook until bubbles begin to form on top of the pancakes and the batter has begun to set.
Flip the pancakes with a spatula until the other side has reached a golden brown color.
Viola!! Breakfast is served!
Recipe yields 8 - 4" pancakes
Preparation Time: 15 minutes
Nutrition (per pancake):
Calories 81g
Total Fat 1.3 g
Saturated 0.2g
Cholesterol 3.4mg
Sodium 196mg
Total Carbs 15g
Dietary Fiber 1g
Sugar 2.1g
Protein 2.9g
Vitamin A 49mcg
Vitamin C 1.4mg
Calcium 46mg
Iron 0.8mg
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