Sweet Potato Pancakes

I loved pancakes growing up as kid.

When I was little, I used to visit my grandmother’s house frequently over the weekend and sleep-over. The one thing I knew I would wake up to was the smell of sweet buttery flap-jacks, which were also sometimes filled with miniature M&M’s and shaped like Mickey Mouse. Sure she used Bisquick, but it was a huge step-up from the frozen Aunt Jemima’s that my mom would plop in the microwave back at home. Even as a teenager in high school, making pancakes with friends after a ritual morning run on Saturdays became a custom.

Looking back at those times really makes me miss being a kid. There was no caring about what you ate, or how much of it you consumed. You were happy and living careless and free.

Now that I’m more aware of what I eat, and how it effects my body, there aren’t many pancakes being flipped in the kitchen. I love to eat healthy and nutritious whole foods, but that doesn’t mean my diet is boring and bland. Sometimes I like to bring back old child-hood favorites, and create a yummy but “healthy” version of it.

These sweet potato pancakes are not only healthy for you, but they are delicious. Instead of dousing your pancakes in syrup, other things you can replace the syrup with are Greek yogurt, almond butter, peanut butter, jam, agave, honey, fruit, etc.

Sweet Potato Pancakes
(Serves 1)

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Ingredients:

  • 1/2 cup rolled oats, ground into a flour
  • 1 tsp baking powder
  • 1-2 packets of stevia, or sweetener to taste
  • 1 tsp chia seeds
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 tbsp mashed sweet potato
  • 1 tbsp sugar-free maple syrup
  • 1/2 cup unsweetened almond milk (or milk of preference)
  • Chocolate Chips (optional)

Instructions:

  1. In a food processor, grind up your oats into a fine flour (about 3 min). Transfer to a bowl, and mix in all your ingredients (dry and wet).
  2. Coat a skillet with non-stick cooking spray and let it heat up over medium-high heat (about 2 min). Once your skillet is hot, pour your batter onto the pan and form into at least four individual “silver-dollar” pancakes. Let it sit until it starts to bubble, and forms brown edges on the sides. Flip your pancakes, and cook evenly on both sides until browned and cooked through.
  3. Stack your pancakes on top of one another, and top with your favorite toppings.

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Macros:

  • Calories: 210 kcal
  • Carbs: 39 g
  • Protein: 7 g
  • Fiber: 7 g
  • Fat: 6 g

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