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
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
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.