Serves 4
408 cal · 50 min
Sweet Potato Pancakes with Balsamic Maple Mushrooms
Recipe GLPRcfb1e9254a9afb
Fluffy whole wheat pancakes made from roasted sweet potatoes, topped with caramelized mushrooms glazed in a rich maple-balsamic sauce. A savory-sweet breakfast dish that's hearty and satisfying.
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Ingredients
3 medium sweet potatoes, orange flesh
1 cup non-fat milk
1 egg, beaten
2 tablespoons vegetable oil
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
cooking spray, as needed
1 pound cremini and white button mushrooms, quartered
1 tablespoon vegetable oil
1/3 cup maple syrup
1 tablespoon balsamic vinegar
Directions
Prick each sweet potato several times with a fork. Microwave on high for 8–10 minutes, turning halfway through, until completely tender when pierced. Cool for 5 minutes, then peel away the skin and place the flesh in a bowl.
Using an electric mixer on medium speed, mash the sweet potato until smooth, breaking down any lumps.
Add the non-fat milk, beaten egg, and 2 tablespoons vegetable oil to the mashed sweet potato. Mix on medium speed until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, and salt.
Add the dry ingredients to the sweet potato mixture. Mix on low speed just until no streaks of flour remain; do not overmix.
Heat a non-stick skillet or griddle over medium heat. Lightly coat the cooking surface with cooking spray.
Pour 1/4 cup of batter onto the hot skillet for each pancake, spacing them about 2 inches apart.
Cook until bubbles form on the surface and the edges look slightly dry and set, about 3–4 minutes. Flip carefully and cook the other side until golden brown, about 2–3 minutes. Transfer to a plate and keep warm.
While the pancakes cook, heat 1 tablespoon vegetable oil in a regular (non-non-stick) skillet over medium heat.
Add the quartered mushrooms to the hot oil, tossing to coat evenly with oil.
Cook, stirring occasionally, for 5–7 minutes until the mushrooms release their juices and begin to soften.
Stir in the maple syrup and balsamic vinegar, mixing gently to coat all the mushrooms.
Simmer uncovered for 3–5 minutes, stirring occasionally, until the sauce reduces slightly and becomes glossy and thickened.
To serve, stack 2–3 pancakes per plate, layering with spoonfuls of the warm balsamic maple mushrooms and sauce between each pancake.
