Pancake
Sweet Potato Banana Pancakes
I fell in love with the sweet potato pancakes at Cracker Barrel. I decided to come up with my own healthier version. This sweet potato banana pancake recipe is what I put together, and it is a hit every single time I make it! Not only are the pancakes delicious, but they are also very good for you. Win-win! These pancakes are loaded with nutrition and taste delicious with pretty much any topping, so add the topping of your choice. I like honey, agave, or the maple agave syrup from Trader Joe's. Enjoy!
Ingredients:
- 1 sweet potato, cubed
- 3 eggs
- 2 scoops vanilla protein powder (optional)
- ½ cup milk (optional)
- ½ cup oats, ground to flour
- ¼ cup flax seeds
- 2 teaspoons pumpkin pie spice (such as trader joe's)
- ½ teaspoon baking powder
- 1 large banana, sliced
- 2 ½ tablespoons almonds
- 2 ½ tablespoons pecans
- 2 ½ tablespoons walnuts
- 2 tablespoons coconut oil, or as needed
Directions:
- Fill a pot with water; bring to a rolling boil. Add sweet potato; return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain.
- Mash sweet potato in a small bowl with a fork.
- Combine 1 cup mashed sweet potato, eggs, protein powder, milk, oat flour, flax seeds, pumpkin pie spice, and baking powder in a bowl; stir in banana, almonds, pecans, and walnuts until combined.
- Melt coconut oil in a skillet over medium heat. Drop enough batter into the skillet to make a 4- to 6-inch pancake; cook until golden brown, 3 to 5 minutes. Flip; cook until browned on the other side, 3 to 5 minutes more. Repeat with remaining batter.