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Sweet Potato and Cinnamon Pancakes

We love pancakes! They’re a tasty treat that can be loaded up with savoury or sweet toppings and enjoyed for breakfast, brunch, dinner, or dessert.

But pancakes don’t always have to be made the classic way with flour, eggs, and milk. In this week’s Healthy Heart Programme, we’ve switched it up and made fluffy Sweet Potato and Cinnamon Pancakes, for a sweet and savoury treat your taste buds need to try!

For our recipe, we combine eggs and cinnamon with baked sweet potato to add a nutritious twist to our pancake batter, before flipping away the mixture in the pan.

The trick to the perfect pancake? It’s all in the flip! Remember not to flip the pancake until it starts to bubble, then you know it’s perfectly golden on the bottom.

Once you’ve got your perfect golden-brown pancakes, top them with juicy pomegranate seeds, crunchy walnuts, and creamy 0% fat Greek yoghurt and enjoy while warm!

These pancakes are packed with nutritious ingredients and provide 19g of protein per serving. They make a great alternative to standard pancakes or waffles for a weekend brunch.

Serves: 2

Prep time: 5 mins

Cook time: 10 mins

Suitable for freezing: yes

Ingredients:

  • 250g sweet potato, baked
  • 4 eggs
  • ½ tsp cinnamon
  • Low calorie oil spray

Toppings:

  • 100g 0% fat Greek yogurt
  • 20g pomegranate seeds
  • 20g walnuts, halved

Method:

  1. Remove sweet potato flesh from the skin and place into a blender with eggs and cinnamon.
  2. Blend to make a smooth pancake batter.
  3. Heat a frying pan to a medium heat and spray generously with low calorie oil spray.
  4. Add 1 tbsp of pancake batter to the pan for each pancake, repeat to fill the pan.
  5. Reduce the heat to low.
  6. Cook for 2-3 minutes on each side.
  7. Remove from pan once cooked and place under tin foil to keep warm.
  8. Continue until all the mixture is used.
  9. Top with Greek yogurt, pomegranate seeds and walnuts.
  10. Pancakes are best eaten fresh. If you do want to make them in advance you can store them in an airtight container for 1-2 days and microwave for 20-30 seconds for a freshly cooked taste.

Want to save time and bulk prep our Sweet Potato and Cinnamon Pancakes? Why not double or triple the ingredients and make a bigger batch of pancake batter. Simply cook the pancakes and then portion up and freeze for up to 6 months. Reheat from frozen to maintain the texture -- we recommend microwaving for 20 seconds for a single pancake or 60 seconds for 5 pancakes.

Looking for more healthy pancake recipes? We've shared heaps of fun pancake recipes on our blog, including our tasty blueberry pancakes. Give them a try next time you are looking for a pancake fix!