These are a perfect way to use up some leftover sweet potatoes that you’ve already baked. I had a half of one in the fridge from dinner last night. Cooked sweet potatoes only last a couple of days in the fridge before they start to go bad, so I figured I might as well use it up somehow. Pancakes are the perfect way!
This is a really simple batter and it comes together in minutes. Also, these are incredibly filling. I had just two small ones and I felt really full afterwards. There is not very much sweetener in these pancakes either. If you like yours to be on the sweeter side, by all means add some additional sugar. I wanted to keep these low calorie so I only used a small amount of agave in these.
1/2 of a cooked sweet potato, mashed
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 Tbl agave nectar
1 cup non-fat milk
1 tsp pumpkin pie spice
1 tsp vanilla extract
Non-stick cooking spray
Place all ingredients into a bowl and stir until just combined. Set aside for 10 minutes.
Spray a griddle or large pan with cooking spray and heat over medium heat. Pour 1/4 cup of batter per pancake. Cook until browned on both sides.
I served mine along with this fruit salad. YUM!!