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Sweet Potato Pancakes


Sweet Potato Pancakes recipe













Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


2 tablespoons butter, unsalted
½ cup sweet potatoes, or yams
cooked, peeled and chopped, or roughly mashed
1 each eggs
cup all-purpose flour
½ teaspoon baking powder
¼ cup milk
or more
1 x sour cream


Place sweet potatoes in a mixing bowl, add egg and mix well.

Stir in the flour and add the baking powder.

Add up to ⅓ cup of milk, stirring.

Stir in 1 tablespoon butter.

The mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon.

Place a non-stick or heavy iron skillet over medium heat on top of the stove and add ½ teaspoon butter.

Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes.

Using a spatula, flip the pancakes and cook another 2 minutes.

Remove pancakes from the skillet and keep warm on a covered plate in the oven.

Repeat the procedure until all the pancakes are cooked.

After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan.

Serve with sour cream.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 8849% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 21mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 67% Vitamin C 5%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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