Orange-cranberry sweet potato pancakes

Orange-cranberry sweet potato pancakes

Yield 2


For the syrup:

For the pancakes:


For the syrup: In a medium saucepan, heat orange juice, zest and sugar until sugar dissolves. Add cranberries and reduce until it thickens slightly.

For the pancakes: Combine mashed sweet potato, pancake mix, orange juice and water in a mixing bowl and mix well. Heat a non-stick or greased griddle to 375 degrees. Ladle batter onto griddle in 3/4-cup portions and sprinkle with cranberries. When pancakes are bubbly and dry around the edges, flip and cook for 2-3 minutes until done.

To serve: Plate pancakes, top with syrup and garnish plate with orange and lime zest.


Per serving: 756 calories, 4 g fat, 0 cholesterol, 11 g protein, 169 g carbohydrates, 5 g fiber, 1,134 mg sodium, 5 percent calories from fat.

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