Whole-grain Sweet-potato Pancakes

From the Editors of Live Right Live Well

Filled with whole-grain goodness and rich in vitamin A, these easy-to-make pancakes -- served with a sprinkling of cinnamon sugar -- can be served for breakfast, lunch or even dinner. Use either canned or fresh-cooked, mashed sweet potatoes. Leftover pancakes can be individually wrapped and placed in a zippered plastic bag in the freezer. Simply heat in the microwave for a quick, healthy meal or snack.

Makes 12 pancakes (12 servings, 1 pancake per serving)

Ingredients
3/4 cup whole-wheat flour
2 tablespoons sugar
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 1/4 cups mashed sweet potatoes (canned or freshly cooked)
1 1/2 cups 1% low-fat milk
2 large eggs
3 tablespoons canola oil

Directions
1. Whisk dry ingredients together in a large bowl.

2. In a separate bowl, mix remainder of ingredients. Add to dry ingredients and stir just until all ingredients are moistened.

3. Preheat griddle or skillet and coat with a small amount of oil or vegetable cooking spray.

4. Drop batter by heaping 1/3 cup portions onto hot surface and cook until bubbles form. Turn pancakes over and cook until dark golden brown and cooked throughout.

5. Serve immediately.

Nutrition information (per serving)
145 calories
4 g protein
21 g carbohydrates
4.5 g fat (0.5 g saturated)
50 mg cholesterol
360 mg sodium
105 mg cholesterol
1.3 mg iron
2415 IU vitamin A
2 mg vitamin C
1.5 g fiber

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	<h1>Whole-grain Sweet-potato Pancakes</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

Filled with whole-grain goodness and rich in vitamin A, these easy-to-make pancakes -- served with a sprinkling of cinnamon sugar -- can be served for breakfast, lunch or even dinner. Use either canned or fresh-cooked, mashed sweet potatoes. Leftover pancakes can be individually wrapped and placed in a zippered plastic bag in the freezer. Simply heat in the microwave for a quick, healthy meal or snack.
Makes 12 pancakes (12 servings, 1 pancake per serving)
Ingredients  3/4 cup whole-wheat flour 2 tablespoons sugar 3 1/2 teaspoons baking powder 3/4 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/4 teaspoon nutmeg 1 1/4 cups mashed sweet potatoes (canned or freshly cooked) 1 1/2 cups 1% low-fat milk 2 large eggs 3 tablespoons canola oil 
Directions 1.  Whisk dry ingredients together in a large bowl.   2.  In a separate bowl, mix remainder of ingredients. Add to dry ingredients and stir just until all ingredients are moistened.   3.  Preheat griddle or skillet and coat with a small amount of oil or vegetable cooking spray.   4.  Drop batter by heaping 1/3 cup portions onto hot surface and cook until bubbles form. Turn pancakes over and cook until dark golden brown and cooked throughout.   5.  Serve immediately.
Nutrition information (per serving) 145 calories 4 g protein 21 g carbohydrates 4.5 g fat (0.5 g saturated) 50 mg cholesterol 360 mg sodium 105 mg cholesterol 1.3 mg iron 2415 IU vitamin A 2 mg vitamin C 1.5 g fiber 
	
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