Sweet potato pancakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Soy milk -- light, or 1% |
| Milk | ||
| 2 | teaspoons | Lemon juice |
| ½ | cup | Oatmeal -- quick oats |
| 1 | Egg white | |
| ¼ | cup | Water |
| ½ | teaspoon | Oil |
| 1 | tablespoon | Maple syrup |
| ½ | cup | Pureed sweet potatoes |
| ½ | cup | Flour, whole-grain wheat |
| ½ | cup | Flour, all-purpose |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Cinnamon |
Directions
In large bowl, combine one cup soy milk and lemon juice. Add to oats and let stand for 15 minutes to soften.
whisk together egg white and water. Add oil, maple syrup, puree sweet potatoes and remining ⅓ cup milk. Mix. Add to oatmeal mixture.
In small bowl, combine flours and baking powder, baking soda and cinnamon. Add to oat mixture. Add more milk if batter is too thick.
Lightly oil a pan and preheat over med. heat. for each pancake, pour about ¼ cup batter onto pan. When surfaceof pancake is bubbly and sides are firm, turn and cook on other side until golden.
Keep pancakes warm while cooking remining batter. Top with maple syrup, applesauce, etc... if desired.
Per serving (2 - 4" pancakes): 237 calories; 10 g protein; 228 mg sodium; 46 g carbo; 2 g fat; 0 mg cholesterol; 125 mg calcium Recipe By : Vegetarian Gourmet Magazine, Winter 1993 issue From: Phyllis Waugh Date: 07-22-95 (22:00) (159) Fido: Cooking