Sweet Potato Pancakes with Balsamic Maple Mushrooms
Advertisement
Ingredients
- 3 medium sweet potatoes or yams (orange flesh)
- 1 cup non-fat milk
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- cooking spray, as needed
- 1 pound cremini and/or white button mushrooms, quartered
- 1 tablespoon vegetable oil
- 1/3 cup maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Microwave sweet potatoes until soft; let cool. Peel and mash potatoes, using an electric mixer.
- Add milk, egg, and vegetable oil to potatoes; mix. Sift together dry ingredients and add to potato mixture. Mix on low until just blended.
- Heat non-stick skillet or griddle over medium heat; coat skillet with cooking spray.
- Use 1/4 cup of batter per pancake, ladling into hot skillet. Wait until pancake bubbles and looks slightly dry on top before flipping over.
- While pancakes are cooking, heat 1 tablespoon vegetable oil in another skillet (do not use non-stick) over medium flame.
- Add quartered mushrooms and toss coat with oil. Let simmer, stirring occasionally, until juices run.
- Add maple syrup and balsamic vinegar to pan. Let simmer until sauce reduces and thickens.
- To serve, stack 2 or 3 pancakes, alternating with balsamic maple mushrooms.
Nutrition
| Calories | 420 |
|---|---|
| Protein | 12 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Cholesterol | 50 mg |
| Sodium | 480 mg |
| Carbohydrates | 70 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation