Sweet potato gives these pancakes a healthy dose of beta carotene, an antioxidant that also keeps eyes healthy. For convenience, roast a sweet potato the night before, or use canned mashed sweet potato. Drizzle with maple syrup and butter, and serve with a side of fresh fruit.

Recipe by Oxmoor House August 2011


Recipe Summary test

8 servings (serving size: 2 pancakes)


Ingredient Checklist


Instructions Checklist
  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl, stirring with a whisk.

  • Combine milk and next 5 ingredients, stirring with a whisk until smooth; add to flour mixture, stirring just until combined. Beat egg whites with a mixer at high speed until soft peaks form; fold egg whites into batter. Let batter stand 10 minutes.

  • Heat a nonstick griddle or nonstick skillet over medium-high heat. Coat pan with cooking spray. Spoon about 1/4 cup batter per pancake onto pan. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

  • Young Chefs can:

  • Measure pecans

  • Help add dry measured ingredients to mixing bowl

  • Older Chefs can:

  • Combine milk and wet ingredients

  • Whisk milk mixture

  • Measure sweet potato

Nutrition Facts

199 calories; fat 5.7g; saturated fat 0.8g; mono fat 3g; poly fat 1.5g; protein 5.8g; carbohydrates 31.2g; fiber 2.1g; cholesterol 53mg; iron 1.6mg; sodium 286mg; calcium 125mg.