Recipe: Pumpkin Sweet Potato Pancakes

June 5, 2016

 

 

 

Made with sweet potato and pumpkin puree these pancakes are perfect for a healthy, grab and go breakfast. 

 

Got a good local maple syrup on hand? Maple syrup accompanies these puppies beautifully.

 

Ah, fall flavors are the best flavors.

 

 

Pumpkin Sweet Potato Pancakes

+5 Servings | 15 min prep | 10 min cook

____________________________________________________________________________________________________
1/2 (12oz) can pumpkin puree

1/2 baked sweet potato

1/4 cup greek yogurt

2 tbsp flax seed + 6tbsp water ( or 2 eggs)

1 cup whole wheat flour

1 tsp vanilla extract

1 tsp cinnamon

1 tsp nutmeg

1 cup unsweetened almond milk

1/4 cup maple syrup (sometimes I leave it out because I like to add it when I eat them)

____________________________________________________________________________________________________1.) Mix flax seed + water until it forms a "gel" and set aside

2.) In a large bowl, whisk flour, cinnamon, and nutmeg. Add flax egg

2.) In a separate bowl whisk together sweet potato, pumpkin puree, greek yogurt, vanilla, milk, and maple syrup.

3.) Fold mixture into dry ingredients.

4.) Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.

5.) Cook pancakes about 3 minutes per side

 

  

 

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