My family knows that I really dislike throwing away food. I use leftovers whenever possible! That's how these pancakes came to be. Use your leftover Easter yams with this easy to please breakfast dish that's high in fiber, vitamin A, and potassium.
Cinnamon Sweet Potato (Yam) Pancakes
Makes ~ 8 pancakes (4")
2 medium baked sweet potatoes or yams, skinned, mashed well
4 eggs
2 Tbsp flour (substitute GF flour if needed)
1 tsp ground cinnamon
1 tsp pure vanilla extract
Whisk all ingredients together in a medium bowl. Heat a griddle or nonstick skillet over medium-high heat. Spoon 3-4 Tbsp batter onto the skillet and allow to cook through for ~4-5 minutes on each side.
Top with pure maple syrup and a bit of butter if you desire!
Nutrition info per 2 pancakes: 237 calories, 5 g fat, 4 g carbohydrate, 2 g fiber, 7 g protein
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