1.
Remove the flesh from a cooled, roasted sweet potato, and mash. Mix in
two eggs. Add spices, if desired. The consistency should look like the
image below.
2.
Heat a griddle pan over medium-high heat. Coat it with cooking spray,
oil, or butter of your choice. I used Kerrygold butter. Spoon out 1/4
cup of batter onto the griddle. Let cook 5 to 7 minutes.
This
is the tricky part! These pancakes do not bubble like typical pancakes,
so you have to really 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, I decided to mix up a
cinnamon-y, slightly sweet yogurt sauce. Mix 1/2 cup fat-free or 2%
Greek yogurt with a dash of cinnamon and 1 teaspoon maple syrup.
11 Smartpoints
Serving
Size: Makes 1 Serving (includes pancakes and yogurt topping). CALORIES
336; FAT 11.7g (sat 4.63g, mono 3.66g, poly 1.91g); PROTEIN 24.07g; CARB
32.826g; FIBER 4.09g; CHOL 0mg; IRON 3.18mg; SODIUM 250.321mg; CALC
159.431mg SUCRE 15 g