Sweet Potato Pancakes
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Ingredients
- 1 cup complete pancake and waffle mix (or 1 8-ounce package)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 3 teaspoons brown sugar (1 tablespoon, packed)
- 1/2 cup mashed sweet potatoes -- or winter squash or pumpkin (baked or canned)
- 3/4 cup water
- chopped nuts (1/4 cup, optional)
Instructions
- Wash hands with soap and water.
- Combine all ingredients and stir just until large lumps disappear. Note: Over-stirring will result in tough pancakes.
- Pour slightly less than 1/4 cup batter for each pancake onto skillet or electric griddle heated to 350 to 375 °F.
- When pancakes bubble around edges and towards center, sprinkle with chopped nuts (if you choose). Then, flip pancakes.
- Pancake is done when bottoms are golden brown.
- Serve with applesauce or syrup.
Nutrition
| Calories | 188 |
|---|---|
| Protein | 4 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 502 mg |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: USDA Supplemental Nutrition Assistance Program (SNAP)