This recipe is the perfect breakfast choice. With more than 20 grams of protein and a good source of fiber, this meal will keep you satisfied all morning.
1 roasted sweet potato
a dash of cinnamon (optional)
a dash of allspice (optional)
Remove the flesh from a cooled, roasted sweet potato, and mash. Mix in two eggs. Add spices, if desired. Heat a griddle pan over medium-high heat. Coat it with cooking spray, oil or butter of your choice. Spoon out 1/4 cup of batter onto the griddle. Let cook 5 to 7 minutes.
These pancakes do not bubble like typical pancakes, so rely on the timer. Second, it helps to use two spatulas to flip, so that they stay together. Once you’ve flipped, cook for another 3-5 minutes, remove and serve.
Bonus: Instead of using pure maple syrup or honey, mix up a slightly sweet cinnamon yogurt sauce. Mix 1/2 cup fat-free or 2% Greek yogurt with a dash of cinnamon and 1 teaspoon maple syrup.
Makes 1 serving.
Nutritional Information (includes pancakes and yogurt topping): Calories 336; fat 11.7 gm; protein 24 gm; carb 32 gm; fiber 4.09g; chol 0mg; sodium 250 mg