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.