Nutritious and delicious whole wheat sweet potato pancakes that are moist, fluffy and totally face-plant worthy. The perfect lazy Sunday-morning pancakes that won’t put you in a complete food coma afterwards. We’ve all been there!
It can be a bit challenging to conquer a desirable texture when baking with whole wheat flour. I’ve baked my fair share of “healthified” baked goods that came out too dry, too dense or just tasted like cardboard. These, however, would fool even the pickiest of eaters into thinking they are something off the iHop menu.
So it’s not the healthiest of toppings, however a little goes a long way. Just a dab will do ya. I just want to add it to my oatmeal and my popcorn and anything else that speaks to me. Dangerous grounds.
These actually turned out to be a great snack during the work day, too. I just tossed a few in Ziploc bag and added a smear of Jif Maple Whipped Peanut Butter on top when I started to experience that “3 o-clock” feeling and I was in snack heaven.
I’m obviously on a
pumpkin/peanut butter/ALL FALL FOODS/sweet potato kick right now. I was yapping about giving your sweet potatoes a makeover yesterday, and now I’m shoving them in my pancakes. Honestly, I roasted about 2 lbs of sweet potatoes the other day without the slightest clue as to what I was going to do with them. Mind you, I live alone. Therefore, no boyfriend/roommates/family members to force-feed with my creations. Sometimes a girl just has to get creative!
Anyhoo, if you’re in a breakfast rut or just appreciate a fine stack of flapjacks, give these babies a shot. They are high in fiber, low in sugar and will keep you full and satisfied. You totally deserve to reap the benefits of this whole-grain goodness!
Whole Wheat Sweet Potato Pancakes with Cinnamon Honey Butter
Makes between 8-9 pancakes total; Serves ~3
- 1/2 cup mashed sweet potato (~1/2 medium-sized sweet potato. I previously roasted mine in the oven at 500 degrees F for one hour)
- 1 cup white whole wheat flour – I used King Arthur
- 1 large egg + 1 egg white
- 3 tbsp sugar-free syrup (may exchange for maple syrup, honey or agave) – I used Walden Farms
- 3/4 cup milk – I used unsweetened vanilla almond milk
- 1 tbsp melted coconut oil (may exchange for canola or vegetable oil)
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- Pinch of salt
Cinnamon Honey Butter (Optional)
- 1.5 tbsp grass-fed butter at room temperature
- 1 tsp honey
- 1/8 tsp cinnamon
- Preheat skillet over medium heat and spray with non-stick cooking spray
- In a medium bowl, mix dry pancake ingredients together
- In a separate bowl, add wet ingredients (sweet potato, egg/egg white, almond milk, syrup, oil) and whisk until combined
- Add wet ingredients to the dry ingredients. Mix until combined.
- Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 3-4 minutes, or until small bubbles form on the surface of the pancakes, flip and cook for remaining 1-2 minutes.
- Whisk honey and cinnamon into butter and spread onto pancakes. Top with syrup or agave. Enjoy!
Nutrition Facts per serving (roughly 3 pancakes without toppings)
Calories: 250; Total Fat: 7.5 gm; Saturated Fat: 4 gm; Cholesterol: 65 gm; Sodium: 175 mg; Carbohydrates: 38 gm; Fiber: 5 gm; Sugar: 4 gm; Protein: 10 gm