I don’t know about you, but nothing quite gets me going in the morning like a nice stack of pancakes. But eating them regularly can wreak havoc on your waistline, making them a lot less desirable breakfast option. With a few ingredient swaps however, you can enjoy pancakes that pack a healthier punch. In this recipe you’ll ditch the flour for ground oats to add a little more substance and texture, and toss in sweet potatoes to pump up your cakes with vitamins like B6, A, C and E. 


  • 1/4 cup ground oatmeal
  • 1 oz cooked sweet potato (steamed or baked until easy to mash)
  • 1 tablespoon wheat germ
  • 1/8 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1 pinch sea salt
  • 1 pack stevia
  • 1 egg white
  • 1/8 to 1/4 cup almond milk
  • 5 walnut halves, broken into pieces
  • 1 tbsp (approx 20) raisins


  1. Combine dry ingredients (with exception of nuts and raisin) in a bowl with a fork. Add egg white and stir in milk until mix is a batter consistency. Stir in nuts and raisins.
  2. Spray non stick griddle or pan with Pam. Heat on medium flame. Use a tablespoon to place pancakes. Mix should make 3 silver dollar cakes with approximately 2 tablespoons each.
  3. Serve plain or topped with sugar free syrup.
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