SWEET POTATO PANCAKES WITH ORANGE & GRAPEFRUIT
Try a healthy take on breakfast pancakes. These are made with nutrient-packed sweet potatoes, oranges and grapefuit, and are a great choice if you're gluten free
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 9
Steps:
- Put the sweet potato in a bowl, cover with cling film and cook in the microwave on high for 5 mins (or steam them). Mash the potato with a fork. When cooled a little, beat in the vanilla, orange zest, ricotta, eggs and baking powder to make a batter.
- Heat the oil in a non-stick frying pan and fry spoonfuls of the batter for a few mins. Carefully flip the pancakes to cook the other side. When done, set aside on a plate and cook the remaining batter, aiming for eight pancakes in total.
- If you are following our Healthy Diet Plan, you should serve four on the first day and set aside four for another day - keep in the fridge and reheat in a microwave or in a pan. Alternatively, cook half the batter now, reserving the rest for another day - but you will need to add ¼ tsp baking powder to the mixture before using it.
- Mix the grapefruit and orange segments with mint and serve with the pancakes.
Nutrition Facts : Calories 228 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
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.
ORANGE SWEET POTATOES
"Seconds are common once folks try these wonderfully satisfying sweet potatoes-they're smothered with a cinnamon-orange sauce and dotted with walnuts," writes Bonnie Baumgardner from her home in Sylva, North Carolina.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.
Nutrition Facts :
SWEET POTATO PANCAKES
This is an alternative to the traditional potato pancake. Sweet potato pancakes, exotically spiced with cinnamon, curry powder and cumin. Great for Thanksgiving.
Provided by Eric
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
- Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 10.8 g, Cholesterol 25.5 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 53.8 mg, Sugar 2.6 g
LOUISIANA SWEET POTATO PANCAKES
These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
Provided by SWIZZLESTICKS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
- In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
- Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 29.2 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 549.1 mg, Sugar 4.1 g
SWEET POTATO PANCAKES
Looking for an easy-to-make breakfast idea? Then check out this sweet potato pancakes recipe made using Original Bisquick® mix - ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 14
Number Of Ingredients 7
Steps:
- In medium bowl, stir Bisquick mix, buttermilk, sweet potatoes, eggs, cinnamon and sugar with wire whisk or fork until blended.
- Brush griddle or nonstick skillet with vegetable oil; heat griddle to 350°F, or heat skillet over medium-low heat.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Pancake, Sodium 240 mg, Sugar 6 g, TransFat 1/2 g
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.
SWEET POTATO BREAKFAST PANCAKES
My family wanted pumpkin pancakes for breakfast. I was all out of pumpkin, but I DID have a can of yams, and this recipe was born. It's a perfect fall breakfast choice!
Provided by ReynnaRose
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Mix baking mix, brown sugar, and pumpkin pie spice together in a large bowl. Beat milk, mashed sweet potatoes, white vinegar, and 2 tablespoons vegetable oil together in a separate bowl until smooth; gradually beat into the dry mixture to incorporate into a batter.
- Heat a large skillet over medium heat; add just enough oil to cover the cooking surface and let oil get hot. Pour batter onto hot skillet by 1/4 cup portion, taking care to not overcrowd the skillet. Cook pancakes until browned, 3 to 5 minutes per side. Repeat cooking steps until all batter is used.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 48.3 g, Cholesterol 5.7 mg, Fat 18.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 678.9 mg, Sugar 12.5 g
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