Servings 16 pancakes |
Ingredients
- 1 cup mashed sweet potatoes or 1 can sweet potatoes drained, Louisiana yams, 15-ounce
- 1 2/3 cups skim milk
- 2 eggs
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose or whole wheat flour or combination
- 1/2 cup oatmeal
- 3 tablespoons light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup pecans toasted
Ingredients
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Instructions
- In large bowl, mix together sweet potatoes, milk, eggs, oil and vanilla.
- In small bowl, combine flour, oatmeal, brown sugar, baking powder, baking soda, cinnamon and nutmeg. Add dry ingredients and pecans to oatmeal mixture, stirring just until combined.
- Heat large nonstick skillet coated with nonstick cooking spray over medium heat. Using 1/4 cup batter per pancake, cook pancakes 1-2 minutes on each side or until lightly browned. Re-coat pan between pancakes.
Nutritional Info
Calories 102 Calories from fat 27% Fat 3g Saturated Fat 0g Cholesterol 27mg Sodium 180mg Carbohydrate 16g Dietary Fiber 1g Sugars 5g Protein 3g Dietary Exchanges: 1 starch, 1/2 fat Terrific Tip: Make a batch of pancakes, freeze and pop in the microwave for a quick breakfast. Nutrition Nugget: The whole wheat flour and oatmeal boost the fiber and add a nutty flavor.
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