A pile of good pancakes is one of my favorite cheat meals, and I like to try all kinds.
This recipe is from my cookbook, The Shredded Chef, and I really like it because it’s healthy, gives you a fair amount of protein, and tastes like you’re cheating. If you like sweet potato and oatmeal, I think you’ll really dig it.
1 (makes 2 pancakes)
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
1 medium-sized sweet potato
1/2 cup old-fashioned oats
1 large egg
4 egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup fat-free plain yogurt
Puncture the sweet potato several times with a fork. Wrap it in a paper towel and microwave it for 5 minutes on high. Run it under cool water and then remove the skin with a knife.
Blend the oats until they are a powder and dump into a bowl.
Blend the sweet potato until smooth and place it into the bowl with the oats. Stir in the egg, egg whites, vanilla extract, cinnamon, and yogurt. Mix well until it forms a smooth batter.
Coat a pan with cooking spray and wipe away the excess with a paper towel. Save this for wiping the pan after cooking each pancake. Heat the pan on medium-low heat.
Spoon about 1/2 cup of batter into the pan and cook for 1-2 minutes or until golden brown. Flip the pancake and cook for 30 seconds to 1 minute or until golden brown and firm. Put the pancake on a plate and wipe the pan with the paper towel.
Repeat step 4 with the rest of the batter.
What You End Up With