Yields:
2 servings | Serving Size: 2 pancakes |Calories: 151 | Total Fat: 6.1 g
| Saturated Fat: 1.6 g | Trans Fat: 0 g | Cholesterol: 164 mg | Sodium:
307 mg | Carbohydrates: 16.2 g | Dietary Fiber: 2.9 g | Sugars: 6.5 g |
Protein: 9.1 g
Ingredients
- 1/2 cup cooked and mashed sweet potato
- 1/3 cup egg beaters or 2 eggs
- 1/4 cup flour
- 1/8 teaspoon baking soda and baking powder (I always use both)
- 1 teaspoon honey or coconut palm sugar
- 1/8 teaspoon ground cinnamon
- Pinch of salt
- optional milk (any type), to thin batter if necessary
Directions
Mix
well, make sure all the sweet potato is mashed. The batter is pretty
thick so I spread it out when I scoop them on the hot skillet. Cook as
you would normal pancakes. They don’t “bubble” like normal pancakes, so
watch that they are cook thoroughly, but not burned.
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