This recipe for Sweet Potato Pancakes with Apple and Cinnamon is thick, fluffy, and perfectly spiced. Topped with a fresh apple compote, these sweet potato pancakes are an absolutely delicious and healthy breakfast!
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Servings 4
Serving Size:
Ingredients:
1 large sweet potato, scrubbed (about 12 ounces)
1 small Granny Smith apple
1/4 cup all-purpose flour
1 egg white
1 whole egg
1/2 teaspoon salt
1/2 teaspoon cinnamon
Butter flavored cooking spray
1/2 cup chunky applesauce or cinnamon applesauce
1/4 cup fat free or low fat sour cream (optional)
Directions:
Shred sweet potatoes and apple (by hand or in a food processor fitted with the shredding blade); transfer to a medium bowl. Add flour, egg white, and egg, salt and cinnamon; mix well. Heat a large nonstick griddle or 2 skillets over medium heat until hot. Coat with cooking spray. Drop sweet potato batter by 1/4 cupfuls; press down with back of a spatula to form 3 inch patties. Cook 4 minutes per side or until golden brown and cooked through. Transfer to warmed serving plates; top with applesauce and, if desired, sour cream.
Tips:
Use a nested metal 1/4 cup measure to drop the sweet potato into neat rounds. Flattening with the spatula ensures that the pancakes cook through. The cooked pancakes may be kept warm on serving plates in a 200 degree oven as they are made.
Substitutions:
1/2 cup liquid egg may replace the 1 egg white and 1 whole egg. Ground clove may replace the cinnamon, but use just 1/4 teaspoon because a little goes a long way.
Nutrition Facts:
Fat Calories: 35.80 g
Total Fat: 4.00 g
Sat. Fat: 2.40 g
Cholesterol: 53.30 mg
Total Carbohydrate: 35.50 g
Fiber: 3.80 g
Sugars: 13.80 g
Protein: 4.40 g