Get tons of nutritional goodness plus tons of delish with these Sweet Potato Pancakes With Blueberries.
Ingredients
2medium sweet potatoes
3cupsskim milk
1cupliquid egg substitute (reduced calorie)
1teaspoonpure vanilla extract
2cupswhole wheat flour
2teaspoonsbaking powder (low sodium)
2teaspoonsbaking soda
1teaspooncinnamon ground
3tablespoonsSplenda Granulated Sweetener
Butter-flavored cooking spray
1pintfresh blueberries
Instructions
Preheat oven to 400 °F.
Wash potatoes and pat dry. Poke several times with a fork. Wrap each potato in foil. Place on middle oven rack. Place a baking sheet on rack below potatoes to catch any drippings of natural sugars.
Bake until very soft to the touch, about 50 to 60 minutes. (Potatoes can be cooked days in advance.) Allow potatoes to cool. Then remove skin.
In a large mixing bowl, blend potatoes with skim milk, egg beaters, and vanilla extract.
In a separate large mixing bowl, combine all dry ingredients (whole wheat flour through Splenda), and mix well.
Make a well in the center of the dry mixture bowl. Pour the potato mixture into the center. Using a wire whip, whisk until smooth, using a circular motion.
Preheat nonstick omelet pan or griddle on medium flame. Lightly spray with Pam.
Use an ice cream scoop to portion each pancake onto preheated pan or griddle. Sprinkle blueberries on top of each cake.
Cook for 2 minutes. Flip. Cook another 2 minutes.
Video
Spa Index Kitchen Notes
Pritikin serves these lovely pancakes with Warm Vanilla Sauce for those who have a few extra calories to spend.
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