Sweet potato and pecan 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|
|1 1/2 tsp||baking powder|
|1/4 tsp||freshly grated nutmeg|
|1 1/2 tsp||vanilla extract|
|1/4 tsp||¼ tsp salt|
|honey — to drizzle|
|pecan nuts — roasted|
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.