Ingredients
1 cup complete pancake and waffle mix (or 1 8-ounce package)
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
3 teaspoons brown sugar (1 tablespoon
packed)
1/2 cup mashed sweet potatoes -- or winter squash or pumpkin (baked or canned)
3/4 cup water
chopped nuts (1/4 cup
optional)
Steps
Wash hands with soap and water.
Combine all ingredients and stir just until large lumps disappear. Note: Over-stirring will result in tough pancakes.
Pour slightly less than 1/4 cup batter for each pancake onto skillet or electric griddle heated to 350 to 375 °F.
When pancakes bubble around edges and towards center, sprinkle with chopped nuts (if you choose). Then, flip pancakes.
Pancake is done when bottoms are golden brown.
Serve with applesauce or syrup.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 188 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 502 mg |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Total Sugars | 11 g |
| Added Sugars included | 6 g |
| Protein | 4 g |
| Vitamin D | N/A |
| Calcium | 154 mg |
| Iron | 2 mg |
| Potassium | 148 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Sweet Potato Pancakes. Recipe source: USDA Supplemental Nutrition Assistance Program (SNAP). Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.