Makes 1 serving

1 roasted sweet potato
2 eggs
a dash of cinnamon (optional)
a dash of allspice (optional)


1. Remove the flesh from a cooled, roasted sweet potato, and mash. Mix in two eggs. Add spices, if desired. 

2. Heat a griddle pan over medium-high heat. Coat it with cooking spray, coconut oil, or butter of your choice. Spoon out 1/4 cup of batter onto the griddle. Let cook 5 to 7 minutes.  This is the tricky part! These pancakes do not bubble like typical pancakes, so you have to really rely on the timer. Second, it helps to use two spatulas to flip, so that they stay together. Once you’ve flipped, cook for another 3-5 minutes, remove, and serve.

Bonus: Instead of using maple syrup, try a mixture of cinnamon, 1 teaspoon maple syrup, 1/2 c fat-free (or 2%) greek yogurt.

Serving Size: Makes 1 serving (pancakes + yogurt topping). Cals 336, Fat 11.7g, Protein 24g, Carbs 33g, Sodium 250 mg

Recipe courtesy of Cooking Light