If you need a breakfast that’s equal parts healthy and filling, this sweet potato casserole pancakes recipe should be at the top of your list!

Note: this is a variation of a recipe by Lauren Zembron, as it originally appeared in the November, 2019 edition of Relish.

Hint: use Betty Crocker’s Skinny Sweet Potato Casserole as the base for this recipe.

Ingredients:

• 1 cup of sweet potato casserole (preferably from leftovers and without the topping)
• 2 large eggs
• ½ teaspoon of baking powder
• ½ cup of whole wheat pastry flour
• Vegetable oil or butter
• Cranberry sauce or maple syrup

Directions:

1. Combine the potato casserole and the eggs in a blender until the mixture reaches a smooth consistency.
2. Pulse the baking powder and the whole wheat pastry flour together until they’re just combined.
3. Heat the vegetable oil or the butter in a nonstick pan. The heat should be medium-high. This should be repeated for each pancake.
4. Pour batter into the pan and cook each pancake for about 1 to 2 minutes until surface bubbles are present and the bottom turns golden brown.
5. Flip pancake over and cook until the other side is also golden brown, which should take about 1 minute.
6. Top pancakes either singly or in a stack with cranberry sauce or maple syrup, in addition to, optionally, the topping from the original sweet potato casserole.

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