A Better Brunch: Sweet Potato Pancakes

By Caroline – February 2, 2011


You worked hard all week and a break is finally in sight. But don’t let a single sitting of pancakes derail your discipline. Wait…what? I can have my pancakes and eat them too? This weekend, make yourself a better brunch.



  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat pastry flour
  • 2 tablespoons evaporated cane juice
  • Pinch salt
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup 2% milk
  • 1 egg
  • 1 1/2 tablespoons canola oil
  • 3/4 cup buttermilk
  • 1 cup mashed sweet potatoes
  • 1/2 cup maple syrup


In a medium bowl, combine flours, evaporated cane juice, salt, baking powder and baking soda. In a small bowl, combine milk, egg, canola oil and buttermilk, and add to flour mixture. Add mashed sweet potatoes and mix just until well combined. Coat a non-stick skillet or griddle with non-stick spray. Heat pan or griddle on medium heat until hot. Pour 3 tablespoons of batter onto griddle, and cook until the top of each pancake is bubbling and the bottom is brown. Turn and brown the other side.  Repeat with remaining batter.

Per serving (3 pancakes): 370 calories; 68 g carb; 9 g protein; 4 g fiber; 8 g fat

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