WATCH: Sweet potato and pecan pancakes

10 servings Prep: 10 mins, Cooking: 20 mins By Ilse Kleinsmidt
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Ingredients (14)

Pancakes
non-stick cooking spray
1 large sweet potato — cooked
1/2 cup rolled oats
1/2 cup cake wheat flour
3/4 cup almond milk — unsweetened
2 tsp chia seeds
2 eggs
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 1/2 tsp vanilla extract
1/4 tsp ¼ tsp salt
honey — to drizzle
pecan nuts — roasted
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Method:

Combine cooked sweet potato and oats in a blender. Blend until well-combined.

Pour eggs, chia seeds and milk into the blender with the sweet potato and oat base. Blend until well-combined.

Add the rest of ingredients. Blend until fully pureed.

Heat the stovetop to medium heat. Spray B-WELL Canola cooking spray to cover the surface of a non-stick pan. (Remember to spray B-WELL Canola cooking spray before each batch to prevent sticking and for an extra Omega-3 boost).

Using a soup ladle or about ¼ cup, pour some batter into the pan and allow to cook for 2 minutes, or until small bubbles appear on the surface, then flip and repeat until both sides are cooked and golden.

Serve topped with the roasted pecan nuts, drizzled with the honey/maple syrup or with your favourite toppings and sides. Enjoy!

This recipe was printed with permission by Healthy Living.



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