If there arepumpkin pancakes, why not create sweet potato pancakes! This vegetables are similar, but clearly different. Pumpkins contain more water and less carbs than sweet potatotes. 100grams of pumpkin contains 2g of carbs while 100grams of sweet potato contains 21g of carbohydrates. Although pumpkin is commonly for cooking desserts, sweet potato is more sweet and thick. You should chek out my Sweet Potato Pie with the raw almond crust!
Returning to the pancackes, they are sweet, juicy, fluffy and delicious! I added a bit of a crunchy texture by adding some chopped pecans. They are topped with a banana greek yogurt and drizzled with a pistachio syrup.
Ingredients: yield: 1 person
For the pancakes: 1/4cup whole wheat flour 1egg 2tbsp greek yogurt 2.5tbsp mashed sweet potato a pinch of cinnamon, nutmeg, vanilla and salt 1/4tsp baking powder
For the greek yogurt: 1tbsp mashed banana 1/2 cup greek yogurt
For the pistachio syrup: 1tsp pistachio flour 1tbsp agave
Procedure: Mix together the dry ingredients. Then add the egg, mashed sweet potato, vanilla and greek yogurt. Now, give it a whisk until everything is well combined. In a hot skillet with coconut oil add the batter (the amount you want depending on how big you want your pancakes). Once they turned darker and bubbles appeared, flip them and let cook 35secs approximately. Repeat the process with the rest of the batter.
In the meantime, do the greek yogurt mixture by mixing 1tbsp of a mashed banana with 1/2cup of greek yogurt. Then, for the pistachio syrup, mix 1tbsp of agave with 1tspn of pistachio flour (grind pistachios in a food processor) until smooth and well mixed.