Ingredients
1¼cupsweet potato puree
5⅓ozGreek yogurt,(1 container), plain or vanilla
½cupmilk
3tbspunsalted butter,melted
1large egg
2tbspmaple syrup
1cupall purpose flour
¼tspbaking powder
¼tspbaking soda
½tspsalt
½tspground nutmeg
¼tspground cinnamon
½tspvanilla extract
Preparation
In a large mixing bowl, combine the sweet potato puree and Greek yogurt. Add in the milk, melted butter, egg and maple syrup. Stir to combine.
Add in the flour, baking powder, baking soda, salt, nutmeg and cinnamon to the mixing bowl. Stir to combine. Add in the vanilla extract and mix.
Heat a large skillet over medium heat. Spray with cooking spray or melt some butter on the pan.
Using a ¼ measuring cup, scoop the pancake batter and pour onto the heated skillet. Work in batches of 3 to 4 pancakes depending on what can fit on the skillet.
Cook the pancakes for about 2 to 3 minutes, then flip to cook the other side for an additional 2 to 3 minutes.
Remove the pancakes from the skillet and continue until all pancake batter is cooked.
Serve warm with butter and additional maple syrup. Enjoy!
