I know I claimed that Pumpkin Pie Polenta was my new favorite breakfast, but these pancakes give those grits a run for their money.
Perhaps it’s the cooler weather and impending holiday season that has me jonesing for sweet & comforting pie-inspired breakfast foods. Whatever the reason, I’ve been doing a pretty good job of satisfying the craving ;).
I’m so thankful for the day I created that first pancakes-for-one recipe. Since that morning last winter, there have been several variations; and as I sit down to devour each stack, I declare it to be my favorite.
In order to truly determine which ingredient combination is my absolute favorite, I think I’d need to try a forkful of each in one sitting.
For comparison sake, of course.
Now THAT sounds like a fun breakfast ;).
But for the time being, I’m loving the autumnal flavors in these sweet potato ‘cakes.
Fluffy, tender, gently sweetened, and fragrantly scented with spices found in sweet potato pie, these pancakes are a delicious seasonal breakfast that can be on your table (or on your lap while you lounge on the couch watching the morning news) in 10 minutes!
If you need further reason to make these, (hopefully that’s not the case, but…), take a look at their nutritional stats at the bottom of the post: not too heavy in calories, low in fat, & packed with filling fiber and fueling protein.
What more could you ask for?!
Sweet Potato Pie Pancakes for One
Printer-Friendly Recipe
yield: 1 serving
Ingredients:
- 1/2 cup whole wheat pastry flour
- 1 tsp cane sugar
- 1 tsp brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- tiny pinch salt
- 1/4 tsp ground cinnamon
- pinch ground nutmeg
- pinch ground cloves
- 1 egg white
- 1/2 cup low fat buttermilk, well-shaken
- 1/4 cup sweet potato puree
- pure maple syrup, for serving
- chopped toasted pecans, for serving, optional
Directions:
- In a medium mixing bowl, whisk together the flour, cane sugar, brown sugar, baking powder, baking soda, salt, and spices.
- In a large mixing bowl, whisk together the egg white, buttermilk, and sweet potato puree.
- Stir dry ingredients into the wet just until moistened. Set aside to rest.
- Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray.
- When hot, spoon the batter into the skillet by the 1/4 cupful.
- When bubbles appear on the surface of the batter, (about 2-3 minutes), the pancakes are ready to be flipped.
- Flip pancakes and let cook for another minute or so, or until golden brown.
Nutritional Information (without maple syrup & pecans):
357.3 calories, 2.2 grams fat, 0.7 grams saturated fat, 9.7 grams fiber, 18.1 grams sugar, 15.1 grams protein
