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How to Make Whole Wheat Sweet Potato Pancakes
You can substitute canned pumpkin in this recipe for pumpkin pancakes and instead of cinnamon use pumpkin pie spice.
15 min prep time
10servings
1 pancake
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Step-By-Step Instructions:
- In a medium bowl, combine oats, wheat germ, and yogurt. Let stand until oats soften. Mix in egg, egg whites, vanilla, skim milk and mashed sweet potato.
- In a large bowl, mix together whole-wheat flour, baking powder, baking soda, salt, cinnamon, and Splenda.
- Make a well in the center of the dry ingredients. Pour entire wet mixture into the well and fold together until completely incorporated.
- Coat a griddle or non-stick skillet with cooking spray and heat over medium heat. Use 1/3 cup batter for each pancake and cook until brown on bottom and some bubbles begin to break around edges. Turn pancake over and cook until brown and slightly firm to the touch in the center.
- Repeat procedure for remaining 9 pancakes.
Nutrition facts
10 Servings
-
Serving Size
1 pancake
- Amount per serving Calories 125
-
Total Fat
1.5g
- Saturated Fat 0.3g
- Trans Fats 0g
- Cholesterol 20mg
- Sodium 285mg
-
Total Carbohydrate
22g
- Dietary Fiber 3g
- Total Sugars 5g
- Added Sugars 0g
- Protein 8g
- Potassium 250mg
- Phosphorous 0mg
Ingredients
old-fashioned rolled oats (old-fashioned)
1/3 cup
wheat germ
1/3 cup
Plain Nonfat Greek yogurt (non-fat)
1 cup
eggs
1 whole
egg whites
2
vanilla extract
1 tsp
skim milk
1 cup
mashed sweet potatoes
1 cup
whole wheat flour
1 cup
baking powder
1 1/2 tsp
baking soda
1 tsp
salt
1/4 tsp
ground cinnamon
2 tsp
low-calorie sugar substitute
1/3 cup
nonstick cooking spray
1
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