Recipe: Pumpkin Sweet Potato Pancakes
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