Quick Fix: Whole Wheat Sweet Potato Pancakes

I know I won't win any photo contests with the picture (I could definitely benefit from a photography and food styling class...lol) but I wanted to share this quick and easy recipe that can be used as a breakfast, lunch or dinner meal.  It's nutritious, filling and can be prepared in about 10 minutes.

Whole Wheat Sweet Potato Pancakes w/Apricot Butter

created with love by LBTurner

Pancakes:

1 cup Aunt Jemima whole wheat pancake & waffle mix

1 cup lowfat or 1% milk

1 large cooked sweet potato

1 egg, beaten

3 tablespoons vegetable oil

1 tablespoon chopped walnuts

1 teaspoon pumpkin pie spice

Apricot Butter:

1/4 cup softened butter

1/2 cup sugar-free apricot preserves

1 teaspoon fresh orange zest

1/2 teaspoon cinnamon

To make the pancakes: Mix all ingredients except 2 tablespoons of vegetable oil in a large mixing bowl.  Whisk ingredients until thoroughly blended but do not over mix as it could make the pancakes tough.   Add the remaining 2 tablespoons of vegetable oil to a skillet or griddle and heat to 375 degrees.  Once skillet is hot, pour pancake batter onto griddle--using approx. 1/4 cup mix for each pancake.  When the bottoms get brown and the pancakes start to bubble, turn them over on the other side.

To make the apricot butter: Mix all ingredients in a small mixing bowl and mix until thoroughly blended. 

To plate, add the warm pancakes to a plate or serving platter, adding a small amount of the apricot butter to each layer.  Garnish with a dollop of apricot butter, whole or chopped walnuts and orange slices.

This recipe makes approximately 6-8 medium pancakes.