Delicious, nutritious pancakes here! If you have leftover, cooked sweet potato, skip step 1. Try our [Banana Oat Pancakes](https://www.bmc.org/recipes/banana-oat-pancakes) for another, extra nutritious variation of pancakes.



 

    Serves: 6 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Sweet\_potato - 1 medium Oats - 2 cups old fashioned oats Eggs - 2 large Yogurt - 1 cup plain, fat-free, Greek yogurt  Baking\_soda - 1 teaspoon Vanilla - 1 teaspoon vanilla extract Cinnamon - 1 Tablespoon  Cooking\_spray  Toppings - frozen fruit, apple sauce, coconut flakes 

## Instructions

Step 1

Wash the sweet potato. Pierce with a fork and microwave for 6-8 minutes or until tender. 

Step 2

While the sweet potato is cooking, put 2 cups of oats into a blender and blend to a flour like consistency. 

Step 3

Crack the eggs into a small bowl and add to the blender.

Step 4

Once cooled, peel the sweet potato and add to the blender. Add 1 cup of greek yogurt and 2 bananas and blend until combined. Add 1 teaspoon of baking soda, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon . Blend until ingredients are mixed together.

Step 5

Pour ¼ cup batter onto a frying pan and cook for 5 min, flip, and cook for an additional 1-2 minutes. 

Step 6

Separate into three equal servings and top with ½ cup of berries. 

 

### Notes

## Nutrition Information

  Calories: 410 Calories Fat: 7 Carbohydrates: Net Carb: 75 Dietary Fiber: 8 Protein: 18 

## Dietary Restrictions

 Vegetarian