Super Moist & Fluffy Sweet Potato Oat Pancakes (Banana or Pumpkin Option)

3.2/5 rating (30 votes)
Super Moist & Fluffy Sweet Potato Oat Pancakes (Banana or Pumpkin Option)

Ingredients

  • For 1 cup Batter
  • 1egg (50g) Whole Egg or Egg White *See Tips/Suggestions**
  • 1 cup Oat Flour (80g) or Oat Bran (80g) (I use Bob Red Mill Whole Grain Oat Flour)
  • 2tsp Sweetener -Stevia, Splenda, Brown Sugar Splenda, etc (optional)
  • 1 tsp Cinnamon
  • 1/4 cup (56g) + 1tbs (14g) Greek Yogurt (70g total)
  • 1/4 cup (56g) + 1tbs (14g) Sweet Potato (70g total) **Replace w/ Banana or Pumpkin**
  • 1 ½ tsp Baking Powder
  • ½ Ginger (Optional)
  • ½ Nutmeg (Optional)
  • 1 tsp Vanilla (Optional)
  • For Half cup Batter
  • ½ egg (25g) Whole Egg or Egg White *See Tips/Suggestions**
  • ½ cup Oat Flour (40g) or Oat Bran (40g) (I use Bob Red Mill Whole Grain Oat Flour)
  • 1tsp sugar (optional) Stevia, Splenda, Brown Sugar Splenda, etc (optional)
  • ½ tsp Cinnamon
  • 1/8 cup (28g) + ½ tbs (7g) Greek Yogurt (35g total)
  • 1/8 cup (28g) + ½ tbs (7g) Sweet Potato (35g total) **Replace w/ Banana or Pumpkin**
  • ¾ tsp Baking Powder
  • ¼ Ginger (Optional)
  • ¼ Nutmeg (Optional)
  • ½ tsp Vanilla (Optional)

Notes

What you need:

  • Processor or Blender
  • Spatula
  • Skillet
  • Cooking Spray/Oil 

 

Other Options: For a Hearty Pancake, use half Whole Oats and Have Oat Flour for recipe

 

Tips/Suggestions:

  • Other flours could be an option (Coconut, Rice, etc), but I have not attempted just yet!
  • I am very exact with my ingredients, because I want whatever I am cooking to come out the same each time.  So it is quite evident that I use a scale and yes, I measure my eggs. 
  • Typically one whole large egg is 50grams, so that would be what is needed for the full recipe.  If you use egg whites, measure it out. 
  • If batter is too thick, add ½-tbs of water at a time…Note:  the thick batter will create a fluffy pancake. 

 

Nutrition / Macros for 1 cup Batter (Sweet Potato Pancakes):

  • Calories:  450
  • Fat:  6g
  • Carbohydrate:  69g
  • Protein:  28g

 

Nutrition / Macros for Half cup Batter (Sweet Potato Pancakes -One Serving):  

  • Total Calories:   225
  • Total Fat:  3g
  • Total Carbohydrate:  35g
  • Total Protein:  14g

 

Nutrition / Macros for 1 cup Batter (Banana Pancakes):

  • Calories:  452
  • Fat:  6g
  • Carbohydrate:  71g
  • Protein:  27g

 

Nutrition / Macros for Half cup Batter (Banana Pancakes -One Serving): 

  • Total Calories:   226
  • Total Fat:  3g
  • Total Carbohydrate:  36g
  • Total Protein:  14g

 

Nutrition / Macros for 1 cup Batter (Pumpkin Pancakes):

  • Calories:  413
  • Fat:  6g
  • Carbohydrate:  60g

Directions

1. Little secret:  Whip your egg or egg whites with a hand held blender for 20-30 sec. before mixing batter.  This will result in an even fluffier pancake.  This step is not needed, but it is a great addition if you have the time.

2. Once all your ingredients are in place, combine preferably in a processor or blender if available.  At this time, add in puree of choice (Options: Mashed bananas, steamed sweet potato & mashed , canned pumpkin or you can use puree baby food….all options work great, just measure correctly).

3. Fold in any add-ins (dried fruit, nuts, carob chips, etc).

4. Heat skillet/stovetop & spray with Cooking Spray/Oil.

5. Allow pancakes to cook slowly and set, if you turn the temp up to high they will cook way too fast.  If you can gage it, cook on 300 degrees.  Cook 5-7 mins on each side.

6. Top with Sugar-Free Syrup & Enjoy!!!

Super-Moist1

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