[Healthy] Sweet Potato Pancakes

A few weekends ago, I had my first sweet potato pancake.  Not a deep fried, shredded potato-type pancake, but a sweet, cakey, breakfast type pancake.  It was at the Freeport restaurant in Erie, a place my family used to frequent on our trips north.  I ordered an egg white omelet but once I saw that they could be ordered a la carte, I got a pancake too.  It was about the size of a serving platter and served with grainy cinnamon and sugar butter.

Since then I’ve wanted to try to recreate that pancake – a healthier version, of course.  I definitely succeeded in the nutrition department, but the taste was just not the same as the super sweet, buttery version from the restaurant.  My attempt got pretty close, but I didn’t make the cinnamon/sugar butter – which was probably why I liked them so much in the first place.

Sweet Potato Garbanzo Bean Pancakes

Dry ingredients:

2/3 cup garbanzo bean flour

1 Tbsp ground flax seed

1 tsp baking powder

1 tsp cinnamon

pinch salt

1 Tbsp brown sugar Splenda blend

Wet ingredients:

1/3 cup cooked and mashed sweet potato (about 1/2 a potato)

1 egg white

2/3  cup soymilk (or maybe a little more or less, just to get the batter to the right consistency)

1/2 tsp vanilla extract

1) Combine wet, add to dry.

2) Pour by 1/4 cup fulls into a heated and sprayed skillet.

3) Cook 2-3 minutes until bubbles appear in the batter, then flip and cook 1-2 more minutes.

Makes 6-7 pancakes.

Approximate nutrition (per pancake): 90 calories, 2 g fat, 15 g carbs, 4 g protein

Topped with sugar free syrup.  They were *close*, but I think I’d add even MORE sweet potato next time.

Are these really a unique item or am I just sheltered?   Do you have a sweet potato pancake recipe to share? 

I am a complete slacker and didn’t get to make an item for Cait’s bake sale, but be sure to visit her page and bid on some goodies!

Happy Monday!

xox

C

 

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