1 lg. sweet potato
1/4 c. butter, melted
1 lg. egg
2 c. skim milk
1 1/2 c. H-E-B Whole Wheat Baking Mix
1/4 tsp. ground cinnamon
• non-stick spray
Cut sweet potato into fourths and use fork to poke holes in each piece. Microwave 4 - 7 mi
nutes or until soft and tender.
Mash or blend sweet potato until smooth (puréed).
Combine butter, egg, milk and sweet potato purée in a large bowl.
Stir in baking mix and cinnamon until evenly mixed (batter may be lumpy).
Heat frying pan over medium heat and coat with non-stick spray.
Place dollops of batter (about 1/4 cup) into pan for each pancake.
Cook 2 minutes or until edges are starting to harden. Flip pancake and cook an additional
1 - 2 minutes until both sides are golden brown.
No Nutritional Information Available
My H-E-B Texas Life Magazine, August 2013