You haven’t had Skinny Sweet Potato Pancakes before? Oh that’s okay. I thought it sounded weird until I realized that everything with sweet potatoes is pretty much perfect. On Thanksgiving, I skip the turkey, the stuffing, the mashed potatoes (well, maybe not the mashed potatoes) and head straight for the sweet potato casserole. It is my favorite side-dish in the whole universe. My family has a secret recipe that we make every year. When we go around the table to say what we are thankful for, it would be understandable just to point to the gooey pink stuff on my plate. So, since I’m on a pancake kick, I just had to make sweet potato pancakes!This little experiment could not have gone better! Here’s what you’ll need to pull off the perfect Skinny Sweet Potato Pancakes:
Pancake Batter Dispenser I Blue and Gold Apron I Polka Dot Flatware I Copper Mixing Bowl I Cupcake Measuring Cups I Measuring Spoons I Flat Spatula I Vintage Whisk I Crepe Maker I Mini Pancake Pan I Oven Mitts I Nonstick Griddle I Waffle Stick Pan
Favorites? Who doesn’t want a pancake batter dispenser to make amazing designs with? Also, if I can’t have those copper mixing bowls, I don’t even want pancakes. Psych! But seriously, I love them. And lastly, count me in for that nonstick griddle. It. IS. Awesome.
- Pancake Ingredients:
- 1/3 cup pastry flour (110 calories - if using whole wheat pastry flour, increase milk by two tablespoons)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda (1/2 calories)
- 1 teaspoon baking powder (2 calories)
- 1/4 teaspoon ground cinnamon (1 1/2 calories)
- 1 tablespoon Truvia
- 1/4 cup unsweetened almond milk (7.5 calories)
- 1/4 teaspoon distilled white vinegar
- 1/8 - 1/4 cup pureed sweet potato (23 - 47 calories)
- 1 tablespoon unsweetened applesauce (7 calories)
- 1 teaspoon pure vanilla extract (12 calories)
- Glaze ingredients:
- 2 tablespoons Swerve or organic powdered sugar (6 - 60 calories)
- 1/2 tablespoon unsweetened almond milk (1 calorie)
- In a bowl, mix together dry ingredients (excluding ingredients for glaze).
- In a separate bowl, mix together wet ingredients.
- Combine wet and dry ingredients, making sure to get rid of all clumps as you beat through.
- Heat pan on medium-heat for a few minutes before using.
- Drop 1/4 of pancake batter onto pan. Cook it for about 1 - 1 1/2 minutes on first side, followed by 45 seconds - 1 minute on reverse side. Remove only once cooked through.
- Repeat three times.
- Once pancakes are done, mix ingredients for glaze in a bowl and drip over each pancake. Feel free to add additional toppings.