Sweet Potato Pancakes
1/3 C Yam or sweet potato, diced
1 C whole wheat flour (or alternative flour if you’d like)
¼ C cornmeal
1 Tbsp. Baking powder
1/8 tsp. table salt
½ tsp. cinnamon
1/8 tsp. ground ginger
1 tsp. vanilla extract
1 C milk (soy or almond works too)
2 Tbsp. olive oil
¼ C egg whites
2 Tbsp. honey or Agave
1. Pre-heat oven to 350 degrees.
2. Bake sweet potatoes on a baking sheet until tender. Let potatoes cool and peel skin. Puree in a food processor or mash with a potato masher until smooth. Set aside.
3. In a small bowl, sift together the flour, cornmeal, baking powder, salt, cinnamon and ginger.
4. In a large bowl, whisk together the soy milk, sweet potato puree, olive oil, and honey.
5. Add the flour mixture and stir just until combined.
6. Using an electric mixer on high speed, beat the egg white until stiff peaks form. Make sure that the mixing bowl and beaters are spotlessly clean and free of fat. Even a small amount of fat, such as egg yolk or oil, can prevent the egg whites from whipping properly.
7. Once whipped, gently whisk ⅓ of the egg white into the batter to lighten it.
8. Using a rubber spatula, gently fold the remaining egg white into the batter, mixing just until incorporated.
9. Cook pancakes in skillet over medium heat for 2-3 min on each side or until lightly browned.
Recipe makes 6 pancakes. 1 Pancake = 200 calories, 6 g fat, 29 g carbohydrates, 7 g protein.
Recipe Adapted from Loma Linda Recipes for Success