Ahhhhhhh!  That is the sound of me exhaling after a CRAZY week.  Luckily, the sun is shining AND I don’t have to go to work today.  I do have a 9:30AM appointment with the Trainer so a healthy breakfast is in order.

 

There is an easy recipe for mini banana pancakes that I make sometimes on the weekends.  It is from Hungry Girl and always fills me up before a busy day.  Plus, it makes only one serving, which is perfect for pancakes! 

   

 

I had a left over sweet potato from last night’s dinner and decided to adapt this recipe to make Sweet Potato Pancakes…yum!

 

I briefly (30 seconds) heated my sweet potato and removed the skin.  I mashed it and added the wet ingredients.

    

 

I combined the dry ingredients in a separate bowl.

 

Add your sweet potato mixture to the dry ingredients and stir well.  Drop small spoonfuls onto a heated skillet (sprayed with Pam).  Flip after 3-4 minutes.  Do not press down on pancakes.

 

Pancakes will be lightly browned on one side. Heat for another 1-2 minutes.

 

Serve with powdered sugar, fruit (I ate all my blueberries while I was cooking), or maple syrup.

 

 

If you have never had sweet potato pancakes, I am SORRY!  If you have, then you will be thrilled to find this recipe.  My pancakes turned out wonderful! 

 

Sweet Potato Pancakes For One

(Adapted From Hungry Girl)

 

1/2 sweet potato (cooked and mashed)

3 T egg whites

1 T almond milk (or any other milk)

1 dash of vanilla

1/4 cup whole wheat flour

1/4 t baking powder

1 t cinnamon

1 dash of salt

 

Combine wet ingredients in small bowl.  Combine dry ingredients.  Add wet mixture to flour mixture.  Stir well.  Spray pan with non-stick cooking spray over medium heat.  Pour in batter to form 5 mini pancakes.  Cook for 3-4 minutes on each side.  Enjoy!

 

***Feel free to get creative with your batter by adding flax, chia seeds, fruit, etc.