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 flour2 tablespoons sugar3 1/2 teaspoons baking powder3/4 teaspoon salt1 1/2 teaspoons ground cinnamon1/4 teaspoon nutmeg1 1/4 cups mashed sweet potatoes (canned or freshly cooked)1 1/2 cups 1% low-fat milk2 large eggs3 tablespoons canola oil
Directions1. 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 calories4 g protein21 g carbohydrates4.5 g fat (0.5 g saturated)50 mg cholesterol360 mg sodium105 mg cholesterol1.3 mg iron2415 IU vitamin A2 mg vitamin C1.5 g fiber
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