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
2/3 cup garbanzo bean flour
1 Tbsp ground flax seed
1 tsp baking powder
1 tsp cinnamon
1 Tbsp brown sugar Splenda blend
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!