Sweet Potato Pancakes

Here is a recipe for one of my favorite post long-run foods:

• 2 small or one large sweet potatoes baked (boiled would also work)
• One ripe banana
• 2 eggs
• 1 cup 2% milk (skim, whole, almond, half and half and water; any of these should work)
• 1/2 cup oat flour (this is what I use, any flour should work as a substitute)
• 1 tablespoon baking powder
• 1/2 cup chopped walnuts (optional)
• 1 cup blueberries (optional)
• Cinnamon (to taste)
• 1 Teaspoon honey

1. Pull the skin off the sweet potato(s)
2. Blend sweet potatoes, banana, eggs, and milk.
3. Stir in oat flour, baking powder, walnuts, cinnamon, honey, and blueberries.
4. Pour out the batter.  1/4 cup will make roughly 16 pancakes.
5. Cook on a well greased or nonstick pan.  Flip when the edges should be bubbly and slightly brown.  These will take longer than traditional pancakes to cook. 

Nutritional profile for 1/4 cup pancake (estimated):
Kcal:  83
Fat:  3.5g
Carbs: 11g
Protein:  3g

These are also loaded with fiber, a wealth of vitamins, good fats, and protein.  Obviously adding syrup and butter will drive the calories upward, but I find they stand pretty well on their own.

Enjoy!

*Originally published on Ninjarobics