Sweet potato: 150g (1 medium, cooked and mashed), Whole wheat flour: 60g (1/2 cup), Baking powder: 4g (1 tsp), Cinnamon: 2g (1/2 tsp), Nutmeg: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Egg: 50g (1 large), Milk (1% fat): 60ml (1/4 cup), Vanilla extract: 2ml (1/2 tsp), Maple syrup: 10ml (2 tsp), Walnuts: 15g (2 tbsp, chopped, for topping), Olive oil: 5ml (1 tsp for cooking)
1. Cook 150g sweet potato by either roasting, boiling, or microwaving until tender. Peel and mash. 2. In a bowl, combine 60g whole wheat flour, 4g baking powder, 2g cinnamon, 1g nutmeg, and 1g salt. 3. In another bowl, whisk together the mashed sweet potato, 1 egg, 60ml milk, 2ml vanilla extract, and 10ml maple syrup. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. 5. Heat a non-stick skillet over medium heat and lightly coat with olive oil. 6. Pour 1/4 cup of batter for each pancake. 7. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes. 8. Serve warm topped with 15g chopped walnuts and a small drizzle of maple syrup if desired.
