Sweet Potato and Oatmeal Pancakes

Start your day off right with these pancakes that pack a healthier punch

June 26, 2013
Sweet Potato and Oatmeal Pancakes

I don't know about you, but nothing quite gets me going in the morning like a nice stack of pancakes. But eating them regularly can wreak havoc on your waistline, making them a lot less desirable breakfast option. With a few ingredient swaps however, you can enjoy pancakes that pack a healthier punch. In this recipe you'll ditch the flour for ground oats to add a little more substance and texture, and toss in sweet potato to pump up your cakes with vitamins like B6, A, C and E.

Makes 1 serving (3 silver dollar sized pancakes)

1/4 cup ground oatmeal
1 oz cooked sweet potato (steamed or baked until easy to mash)
1 tablespoon wheat germ
1/8 tsp baking powder
1/4 tsp vanilla extract
1 pinch of sea salt
1 pack of stevia
1 egg white
1/8 to 1/4 cup almond milk
5 walnut halves, broken into pieces
1 tbsp raisins (approx 20)

1. Combine dry ingredients (with exception of nuts and raisin) in a bowl with a fork. Add egg white and stir in milk until mix is a batter consistency. Stir in nuts and raisins.

2. Spray non stick griddle or pan with Pam. Heatt on medium flame. Use a tablespoon to place pancakes. Mix should make 3 silver dollar cakes with approximately 2 tablespoons each.

3. Serve plain or topped with sugar free syrup

Nutrition Facts (per serving): 245 calories, 9.5g fat, 33.28g carbs, 11.75g protein, 10g sugar

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