Searching for something to make with that leftover sweet potato casserole you’ve got? Then look no further than these Sweet Potato Pancakes. Not only are they super simple to make, they freeze well for a grab and go breakfast all year long!
Happy Fall Y’all!
I love this time of year because you can find the sinfully sweet yam (or sweet potato) for nearly $.99 a pound!
Why do I love the sweet potato so much?
Well, not only is it a nutrient powerhouse filled with fiber, vitamins and minerals, it is also happens to be one of the sweetest root vegetable on the market!
Plus, one serving (which is the equivalent of a 5″ medium potato, or 1 cup cubed) is less than 110 calories, has over 4 grams of fiber and contains 10% of your daily value of potassium.
I know you’re pressed for time, but let me fill you in on a little secret to Simple-Swap your Sweet Potato Casserole this week.
Nix the canned sweet potatoes!
Set aside a little time to oven bake the potatoes a day or two in advance.
You’ll reduce the added sugar content of the dish by nearly 30% and make your diabetic Grandfather avoid the sugar coma!
Another idea is to incorporate the sweet potato into your breakfast meal like these Sweet Potato Pancakes!
The sweet potatoes provide just the right amount of sweetness to make these feel decadent and fluffy, the perfect pancake combination if you ask me!
Not convinced yet?
Okay, they hear me out!
Say you head out to satisfy your sweet treat breakfast craving at an IHOP and spend over $10 on a 1000 calorie breakfast meal that isn’t 100% satisfying.
Instead, you could make these at home for under $10 to serve the entire family.
Just top with whipped cream and a dollop of maple syrup and you’ll be more satisfied (and full) for less than 1/3rd of the calories!
Sweet Potato Pancakes
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 1/2 cup sweet potato puree
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup milk of choice
- 1 tablespoon chocolate chips
- 6 tablespoons crunchy peanut butter optional
- 2 ounces sliced banana optional
- In small bowl, mix flour, baking powder, cinnamon and sea salt.
- In a large bowl, add sweet potatoes, egg, vanilla and milk; mix well.
- Combine dry ingredients into wet ingredients, adding the chocolate chips at the end.
- Spray a griddle with cooking spray and scoop 3 tablespoons of batter into a small circle.
- Cook at medium heat for at least 4 to 6 minutes per side.
- Remove and enjoy with crunchy peanut butter and sliced bananas!