Sweet Potato Pancakes

Level

Easy

Time

15 Min

SErves

4

Calories

228

Fat

3g

Protein

10g

Carbs

48g

Ingredients

½ cup (125g) sweet potato puree or can sub with pumpkin puree
2 eggs
1 cup (240ml) milk
1 tbsp. maple syrup
1 cup + 3 tbsp. (250g) whole wheat flour
2 cups (500g) frozen peaches
¼ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground allspice
1 tsp. baking soda
½ tsp. baking powder
⅛ tsp. salt
1 tsp. maple syrup

Instructions

Step 1

Whisk the sweet potato puree, eggs, milk, and maple syrup in a large bowl.

Step 2

In a separate bowl, mix the dry ingredients together (whole wheat flour, spices, baking soda, baking powder and salt).

Step 3

Place a non-stick frying pan over a medium-low heat and spray the pan with a little oil.

Step 4

Mix the dry and wet ingredients together to form a smooth batter.

Step 5

Pour the pancake batter into the frying pan, allowing approximately under ¼ cup of batter per pancake. Cook the pancake until bubbles start to form on the top then flip the pancake over and cook for a further minute on the second side.

Step 6

While the pancakes are cooking, place 2 cups of frozen peaches into a small saucepan with the maple syrup. Heat over a medium heat until the peaches are heated through.

Step 6

Serve the pancakes topped with the peaches and a little maple syrup.

Tips:

For added protein substitute 3 tablespoon of extra whole wheat flour for a protein powder of your choice.
If making for a single serving freeze the pancakes and only heat ½ a cup of peaches. Frozen pancakes can be warmed up in the toaster.