Cinnamon Sweet Potato Quinoa Pancakes
These pancakes are not only flour-free but they’re also free of added sugar. They get their sweetness from a clever combo of seasonings.
Ingredients
- 2 cups grated sweet potato, about 1 to 2 sweet potatoes, depending on the size using the largest grater hole, drained of excess moisture using paper towels
- 1 small grated zucchini or ½ large, 1 cup total, using largest grater hole, drained of excess moisture using paper towels
- 1¾ cups of cooked plain quinoa
- 1 cup egg whites
- 2 teaspoons vanilla extract
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt
Instructions
- Gently combine all ingredients in a large bowl to make batter. Be sure to drain excess water out of the sweet potatoes and zucchini first.
- Liberally coat a large skillet with oil spray. Heat skillet over medium to medium-low heat. Spoon out very scant ¼-cup scoops (about 2 tablespoons’ worth) batter onto skillet and cook for about 3 minutes on each side. While pancakes are cooking, gently flatten with spatula or back of spoon on each side.
- Be sure to spray skillet with oil spray to prevent pancakes from sticking between batches. Serve with Greek yogurt, light sour cream, natural unsweetened applesauce and/or fresh fruit.
Nutrition Information per serving
Calories: 40Carbohydrates: 7gProtein: 2gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 135mgFiber: 1gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.