SERVING SIZE:  6 small pancakes
SERVINGS:  2
PREPARATION TIME:  5 minutes
COOK TIME: 10 minutes

EQUIPMENT NEEDED:

Stove or hot plate
Small skillet or pan
Small mixing bowl
Spoon and spatula

INGREDIENTS:

1	sweet potato (medium sized)
2	eggs
1/4	teaspoon vanilla extract
1/4	teaspoon cinnamon
1	teaspoon oil

DIRECTIONS:

1. Wash the sweet potato and wrap in a paper towel. Cook in microwave for 6 minutes. Flip the potato after 3 minutes.
2. Cool potato slightly and remove outer peel.
3. Mix 1/2 cup of potato with the eggs in a bowl. Stir until completely mixed.
4. Add vanilla and cinnamon. Stir well.
5. Heat stove to medium-low.
6. Spread oil on pan to prevent sticking.
7. Measure 1 Tablespoon of mixture and pour onto pan. Repeat.
8. Cook pancakes for about 3 minutes on each side. Flip when golden brown.

RECIPE TIP:

• Serve plain or with peanut butter, unsweetened applesauce, sugar-free syrup, or a drizzle of honey.
• Larger pancakes can be made, but make sure to fully cook on each side.

Download the Complete Recipe (PDF)

NUTRITIONAL FACTS:

AMOUNT PER SERVING:
Calories	142
Total fat	4 g
Saturated fat	2 g
Cholesterol	164 mg
Sodium	99 mg
Total Carbohydrates	14 g
Fiber	2 g
Sugar	3 g
Includes 0 g of Added Sugars
Protein	7 g
Phosphorus	118 mg
Potassium	282 mg

Recipe submitted by Mount Mary University Dietetics Department