Sweet potato pancakes

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.

Serves 3-4

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 egg
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!!


80 calorie protein packed pancakes

If you are searching for a low calorie, filling, tasty breakfast – these are for you. They are really easy to put together and pack 9 grams of protein and 4 grams of fiber for each serving. The best part of all? They are only 80 calories each!!

No, this is not too good to be true. Healthy and delicious and you can substitute other fruits in here if you want to switch things up.


1 cup whole wheat flour
1/3 cup light vanilla soy milk
2 egg whites
1 small container of Chobani non-fat vanilla greek yogurt
1 tsp vegetable oil
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/4 cup blueberries
3 Tbl mashed raspberries
Cooking spray

In a bowl, combine soy milk, egg whites, yogurt, oil, and vanilla. Whisk until combined.

In another bowl, mix together all dry ingredients. Add to wet ingredients and mix until flour is incorporated.

Fold in berries.

Heat a griddle or skillet oven medium low heat and spray with cooking spray. Portion out 1/4 cup of batter per pancake. Cook until fully cooked through.

Serve immediately.

***I did NOT use any sugar in these pancakes. I used vanilla yogurt which has some sugar in it, and I like maple syrup over my pancakes so I eliminate the sugar in the pancakes so I can use the syrup.