I really like it this recipe because it’s healthy, gives you a fair amount of protein, and tastes like you’re cheating. If you like sweet potato and oatmeal, I think you’ll really dig it.
3 pancakes per serving
1 medium-sized sweet potato
1/2 cup old-fashioned oats
3 egg whites
1 whole egg
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup fat-free plain greek yogurt
1/4 cup almond milk (optional)
Puncture the sweet potato several times with a fork. Wrap it in a wet paper towel and microwave it for4- 5 minutes on high. Run it under cool water and then remove the skin with a knife.
Blend the oats until they are a powder and dump into a bowl.
Blend the sweet potato until smooth and place it into the bowl with the oats. Stir in the egg, egg whites, vanilla extract, cinnamon, and yogurt. Mix well until it forms a smooth batter.
Coat a pan with coconut oil or cooking spray and wipe away the excess with a paper towel. Save this for wiping the pan after cooking each pancake. Heat the pan on medium-low heat.
Spoon about 1/2 cup of batter into the pan and cook for 1-2 minutes or until golden brown. Flip the pancake and cook for 30 seconds to 1 minute or until golden brown and firm.
Repeat step 4 with the rest of the batter.
Almond milk will help to thin the mix