It doesn’t happen often, but every now and then I come up with a recipe that impresses even me. These “No-Bake Sweet Potato Pie” Pancakes were just one of those recipes where I really felt the need to pat myself on the back, and not just because they taste amazing…
As you guys know, I sent an audition tape for The NextFood Network Star last week and the recipe I chose to make was my No-Bake Sweet Potato Pie. Problem was, I had a had a bit left over in the fridge and just wasn’t in the mood for it (you know… this whole pregnancy thing can make a girl a little finicky). So after trying to pawn it off on my husband with no sucsess, it hit me… I could use it as a base for some pancakes. Seriously guys, this was one of the best ideas I’ve ever had.
Rocket science? No.
Brilliant? Oh yes! Yes! Yes!
Here’s how it went down. I turned to Kevin over at Closet Cooking and used his recipe for Pumpkin Pancakes as my base. It seems like Kevin cooks every night of the week because he ALWAYS has a new, drool worthy recipe that is inspiring me in the to get in the kitchen!
Once I had my hands on the base recipe, I added some of my signature clean, simple, and delicious twists; white whole wheat flour in place of bleached white flour, egg whites for the whole egg, a little vanilla soy milk and of course, the star of the show… my No-Bake Sweet Potato Pie Filling in place of the pumpkin. And may I just say… oh, baby, baby… these pancakes were to die for! Light, fluffy, sweet… just delicious!
Plus I was able to get a cheap thrill by putting the left overs to good use. There is just something about using all the food in my fridge without wasting that really excites me!
I topped my pancakes with the nutty, crunchy, crumb topping that I top my No-Bake Sweet Potato Pie with; it’s a combination of grapenuts, pecans, and cinnamon. If I didn’t already have some leftover, I would have just stuck to few chopped pecans… SO GOOD!
Also, if you wanted to make these pancakes but didn’t have the leftoverNo-Bake Sweet Potato Pie filling, no worries… simply use steamed, mashed up sweet poatoes or some canned pumpkin.
"No-Bake Sweet Potato Pie" Pancakes
Yield: Makes 10 medium pancakes; serves 5
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 1 cup of white whole wheat flour
- 1 tsp of baking powder
- 1 tbsp brown sugar
- 2 tsp pumpkin pie spice
- 1 cup of Unsweetened Vanilla Soy Milk
- 1 tsp vanilla extract
- 2 egg whites
- 1⁄2 cup No-Bake Sweet Potato Pie Filling
- 1/3 cup raisins
- Optional Toppings; Grape Nuts, Pecans, Cinnamon, Maple Syrup
In a large bow combine the flour, baking powder, brown sugar and pumpkin pie spice.
In a separate bowl combine soymilk, egg whites, and sweet-potato pie filling. Add the wet ingredients into the dry ingredients and stir until just combined. Stir your raisins in and you’re ready to cook!
Heat a large non-stick skillet over a medium low heat (be sure not to let the pan get too hot). Spray with a little non stick cooking spray or coat pan with a kiss of butter.
Add about ¼ cup of batter to pan and don’t touch them until the edges of the pancakes start to bubble then flip em’. The bottoms should be golden brown. Cook another minute or so and remove. Finish with the rest of the batter.
Two pancakes with no toppings: Calories: 206; Total Fat: 3.2g; Saturated Fat: .4g; Cholesterol: 0mg; Sodium: 160.4 mg; Carbohydrate: 38.1g; Dietary Fiber: 4.8g; Sugars: 15.4; Protein: 7.5g