Sweet Potato Oat Pancakes Food
SWEET POTATO OATMEAL PANCAKES
A delicious and hearty pancake recipe made with Sweet Potatoes and Oatmeal.
Provided by Jessica
Categories Breakfast/Brunch
Number Of Ingredients 14
Steps:
- Add all ingredients to a blender or food processor and blend on high until smooth.
- Let batter rest for 5 minutes.
- Heat a nonstick skillet or griddle on medium low with a little bit of neutral oil.
- Use a 1/4 cup measuring cup to spoon batter onto hot skillet or griddle.
- Watch for bubbles throughout the uncooked side of the pancake and flip once. About 2 minutes.
- Cook other side another minute or so until cooked through.
- Top and serve immediately.
Nutrition Facts : Calories 106 kcal, Sugar 3 g, Sodium 176 mg, Fat 2 g, SaturatedFat 1 g, TransFat 0.01 g, Carbohydrate 17 g, Fiber 2 g, Protein 4 g, Cholesterol 41 mg, UnsaturatedFat 2 g, ServingSize 1 serving
SWEET POTATO PANCAKES
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
- Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.
QUICK OATS SWEET POTATO PANCAKES
Provided by Katie Lee Biegel
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a griddle or nonstick pan over medium heat.
- Combine the oats, cottage cheese, sweet potato puree, salt, eggs and cinnamon if using together in a blender and combine until smooth.
- Pour about 1/4 cup of the batter per pancake onto the griddle and cook until starting to brown a little, 3 to 4 minutes per side. Repeat for the rest of the batter and serve immediately.
SWEET POTATO PANCAKES
Super yummy & nutritious pancakes which are great for breakfast, lunch or dinner and kids will gobble them up! Double up the recipe so the whole family can enjoy them. Dress them up with fresh fruit, syrup, or jam! Pancakes can be frozen and reheated or toasted for a quick & easy breakfast or snack.
Provided by theveggiedisguiser
Categories Breakfast
Time 20m
Yield 12 pancakes, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mashed sweet potatoes in a mixing bowl with egg.
- Stir in the flour and add the baking powder.
- Add up to 1/4 cup of milk while stirring.
- Stir in 1 tbsp melted butter.
- The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
- Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
- Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
- Using a spatula, flip the pancakes and cook another 2 minutes.
- Remove pancakes from the skillet and keep warm on a covered plate in the oven.
- Freezes Well.
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- Add the oats to a blender and blend until a flour forms (note: you can also use 1 cup of oat flour if you have it on hand).
- Add the remaining ingredients to the blender and blend until smooth and combined. Don’t worry about over-blending!
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