Sweet potato pancakes #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Light soy milk |
| 2 | teaspoons | Lemon juice |
| ½ | cup | Quick oats |
| 1 | tablespoon | Egg replacer |
| ¼ | cup | Water |
| ½ | teaspoon | Oil |
| 1 | tablespoon | Maple syrup or honey |
| ½ | cup | Sweet potatoes; pureed |
| ½ | cup | Whole wheat flour |
| ½ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Cinnamon |
Directions
In a large bowl, combine one cup soy milk and lemon juice. Add to oats and let stand for 15 minutes to soften.
Whisk together egg replacer, oil, maple syrup. Add egg replacer, oil, maple syrup, pureed sweet potatoes and remaining ⅓ cup soy milk to oat mixture.
In a small bowl, combine flours, baking powder, baking soda and cinnamon.
Add to oat mixture. Add more soy milk if batter is too thick.
Lightly oil a griddle and preheat over medium heat. For each pancake, pour about ¼ cup of batter onto griddle. When surface of pancake is bubbly and sides are firm, turn and cook on other side until golden.
Keep pancakes warm while cooking remaining batter.
Per serving (2 pancakes): 237 cal; 10 g prot; 228 mg sod; 46 g carb; 2 g fat; 0 mg chol; 126 mg calcium. Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE Date: Tue, 18 Jun 1996 01:23:17 -0400 From: BobbieB1@...
MM-Recipes Digest V3 #176
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .