Sweet potato (cooked and mashed): 150g (2/3 cup), Whole wheat flour: 60g (1/2 cup), Eggs: 100g (2 large), Milk (low-fat): 60ml (1/4 cup), Cinnamon: 3g (1.5 tsp), Nutmeg: 1g (1/4 tsp), Vanilla extract: 5ml (1 tsp), Baking powder: 4g (1 tsp), Salt: 1g (pinch), Olive oil: 10ml (2 tsp, for cooking), Pecans (chopped): 15g (1 tbsp), Greek yogurt (low-fat): 30g (2 tbsp), Maple syrup: 10g (2 tsp, optional)
1. In a bowl, combine 150g mashed sweet potato, 100g eggs, 60ml milk, and 5ml vanilla extract. Mix well. 2. In a separate bowl, combine 60g whole wheat flour, 3g cinnamon, 1g nutmeg, 4g baking powder, and 1g salt. 3. Add dry ingredients to wet ingredients and mix until just combined. 4. Heat a non-stick pan over medium heat and add a small amount of oil. 5. Pour about 60ml (1/4 cup) of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. 6. Flip and cook for another 1-2 minutes until golden brown. 7. Serve topped with 15g chopped pecans, 30g Greek yogurt, and 10g maple syrup (if using).
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