Equally good drizzled with syrup or vanilla yogurt, these pancakes owe their deep color and custardy texture to mashed sweet potatoes, and their sweet-and-salty flavor to chopped chicken sausage stirred into the batter.
Ingredients
- 1 cup puréed sweet potatoes (from one 3/4 pound sweet potato, roasted and peeled)
- 3/4 cup nonfat milk
- 1/2 cup nonfat vanilla yogurt, plus more for serving
- 2 tablespoons canola oil, plus more for the skillet
- 1 egg
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 10 Original Brat Hans Chicken Breakfast Links, cooked according to package directions, cooled and chopped
- 3/4 teaspoon ground cinnamon
Method
In a large bowl, combine sweet potatoes, milk, yogurt, oil and egg and whisk until smooth.
Add flour, baking powder, baking soda, cinnamon and salt and whisk just until combined. Gently fold in sausage.
Heat a large skillet or griddle over medium heat and lightly oil.
Ladle about 1/4 cup of the batter into the pan for each pancake.
Cook, flipping halfway through and lowering heat to medium-low if pancakes brown too quickly, until deep golden brown, 6 to 8 minutes total. Serve warm, drizzled with yogurt.
Nutritional Info:
Per serving: 2 pancakes, 240 calories (80 from fat), 9g total fat, 1.5g saturated fat, 70mg cholesterol, 700mg sodium, 27g carbohydrates (3g dietary fiber, 8g sugar), 13g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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