Sweet Potato Pancakes with Balsamic Maple Mushrooms Recipe

Sweet Potato Pancakes with Balsamic Maple Mushrooms

Prep time: 45 mins

Total time: 45 mins

Serves: 4 servings

This healthful version of pancakes features the delicious goodness of mashed sweet potatoes and whole grains, artfully balanced with sweet savory sautéed mushrooms infused with maple syrup and balsamic vinegar. This Sweet Potato Pancakes dish is perfect for dinner or brunch.

Ingredients

Sweet Potato Pancakes
3 medium sweet potatoes or yams (orange flesh)
1 cup non-fat milk
1 egg, beaten
2 tbsp vegetable oil
1 cup whole-wheat flour
2 tsp baking powder
¼ tsp salt
Cooking spray, as needed
Balsamic Maple Mushrooms
1 lb cremini and/or white button mushrooms, quartered
1 tbsp vegetable oil
⅓ cup maple syrup
1 tbsp balsamic vinegar

Instructions

Microwave sweet potatoes until soft; let cool. Peel and mash potatoes, using an electric mixer.
Add milk, egg, and vegetable oil to potatoes; mix. Sift together dry ingredients and add to potato mixture. Mix on low until just blended. Heat non-stick skillet or griddle over medium heat; coat skillet with cooking spray. Use ¼ cup of batter per pancake, ladling into hot skillet.
Wait until pancake bubbles and looks slightly dry on top before flipping over. While pancakes are cooking, heat 1 tbsp vegetable oil in another skillet (do not use non-stick) over medium flame.
Add quartered mushrooms and toss to coat with oil. Let simmer, stirring occasionally, until juices run.
Add maple syrup and balsamic vinegar to pan.
Let simmer until sauce reduces and thickens. To serve, stack 2-3 pancakes, alternating with balsamic maple mushrooms.

Notes

Serve with 8 oz non-fat milk and 1 cup of field greens dressed with olive oil and vinegar.