Whole Wheat Sweet Potato Pancakes - Foodie Recipe

Whole Wheat Sweet Potato Pancakes - Foodie Recipe
Summary

You can substitute canned pumpkin in this recipe for pumpkin pancakes and instead of cinnamon use pumpkin pie spice.

  • Prep time
    15 min
  • Servings
    10 Servings
  • Serving size
    1 pancake
Breakfast Foodie Holidays & Entertaining Vegetarian
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1 pancake
  • Amount per serving Calories 125

  • Total Fat 1.5g
    • Saturated Fat 0g
  • Cholesterol 20mg
  • Sodium 290mg
  • Total Carbohydrate 22g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 8g
  • Potassium 250mg
Breakfast Foodie Holidays & Entertaining Vegetarian
Ingredients

Ingredients

  • old-fashioned rolled oats (not quick cooking) (old-fashioned)
    1/3 cup
  • wheat germ
    1/3 cup
  • plain nonfat Greek yogurt (non-fat)
    1 cup
  • whole egg
    1
  • egg whites
    2
  • vanilla extract
    1 tsp
  • skim milk
    1 cup
  • mashed sweet potatoes
    1 cup
  • whole wheat flour
    1 cup
  • baking powder
    1 1/2 tsp
  • baking soda
    1 tsp
  • salt
    1/4 tsp
  • ground cinnamon
    2 tsp
  • Splenda
    1/3 cup
  • Nonstick cooking spray
    1
Directions

Directions

  1. In a medium bowl, combine oats, wheat germ, and yogurt. Let stand until oats soften. Mix in egg, egg whites, vanilla, skim milk and mashed sweet potato.

  2. In a large bowl, mix together whole-wheat flour, baking powder, baking soda, salt, cinnamon, and Splenda.

  3. Make a well in the center of the dry ingredients. Pour entire wet mixture into the well and fold together until completely incorporated.

  4. Coat a griddle or non-stick skillet with cooking spray and heat over medium heat. Use 1/3 cup batter for each pancake and cook until brown on bottom and some bubbles begin to break around edges. Turn pancake over and cook until brown and slightly firm to the touch in the center.

  5. Repeat procedure for remaining 9 pancakes.

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