Sweet Potato Pancakes with Balsamic Maple Mushrooms
Cost $10, save $15
Source: Recommended by CookPal
- 45 Min
- 4 Servings
- $10
Sweet Potato Pancakes with Balsamic Maple Mushrooms
Cost $10, save $15
Source: Recommended by CookPal
- 45 Min
- 4 Servings
- $10
INGREDIENTS
Pancakes
- 🍠 2 medium sweet potatoes
- 🥛 1 cup milk
- 🥚 1 egg
- 2 tablespoons vegetable oil
- 1 cup whole wheat flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 🧂 1/4 teaspoon salt
- Cooking spray for skillet
Mushrooms Topping
- 🍄 2 cups quartered mushrooms
- 1 tablespoon vegetable oil
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
STEPS
Microwave sweet potatoes until soft, let cool, peel and mash potatoes using an electric mixer.
Add milk, egg, and vegetable oil to mashed potatoes, then mix.
Sift together dry ingredients (flour, sugar, baking powder, baking soda, salt) and add to potato mixture. Mix on low until just blended.
Heat a non-stick skillet or griddle over medium heat and coat with cooking spray.
Use 1/4 cup of batter per pancake, ladle into hot skillet, wait for bubbles to form and edges to look dry, then flip over and cook the other side.
In another skillet, heat 1 tablespoon vegetable oil over medium heat.
Add quartered mushrooms to the skillet and cook, stirring occasionally, until juices start to release and mushrooms are tender.
Add maple syrup and balsamic vinegar to the skillet with mushrooms. Let simmer until the sauce reduces and thickens.
To serve, stack 2 or 3 pancakes, alternating with layers of balsamic maple mushrooms on each stack.
NUTRIENTS
Per 1 serving🔥
420
Calories
- 12Protein
- 70Carbs
- 12Fats
💡 Microwave the sweet potatoes ahead of time to save preparation time.For a richer flavor, add a pinch of cinnamon or nutmeg to the pancake batter.Use a high-quality balsamic vinegar and pure maple syrup for the best results.Leftover pancakes can be stored in the fridge for up to 3 days and reheated in a skillet.