Sweet Potato Greek Yogurt Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Sweet potato

• Refrigerated

  • 1 tbsp Almond milk, unsweetened
  • 2 Egg whites

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1 1/2 tsp Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Cinnamon, ground
  • 1 pinch Cloves
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/4 cup Greek yogurt, plain

Found on runningwithspoons.com

Description

Ingredients

• 1/4 cup (60 g) plain Greek yogurt
• 1/2 cup (40 g) rolled oats*
• 1/4 cup (60 g) mashed sweet potato
• 2 egg whites 1 large egg
• 1-2 Tbsp (15-30 ml) unsweetened almond milk**
• 1 1/2 tsp maple syrup
• 1/2 tsp ground cinnamon
• pinch of cloves, nutmeg, or allspice
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder

Directions

• Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that both are very hot before you start cooking your pancakes.
• Add the ingredients to a blender in the order listed and process until the oats are fully broken down and the batter is smooth and frothy.
• Pour the batter straight from the blender onto your skillet until desired size of pancakes is reached.*** Cook them until the edges have set and bubbles begin to form on the tops, about 2 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch.