Buttermilk Sweet Potato & Sausage Pancakes Recipe

Looking for something new to try this weekend?

Buttermilk Sweet Potato & Sausage Pancakes

Perfect for Breakfast, Brunch, or Dinner! Yum!

Makes: 4 servings

Serving size: 3 pancakes, ¼ cup apple slices and 1 tablespoon maple syrup

Total time: 30 minutes (plus potato roasting time)

Ingredients

2 links sweet apple chicken sausage, such as All Natural Al Fresco brand, diced

1 cup cooked and mashed sweet potato*

1¾ cups buttermilk

1 egg

1 teaspoon vanilla

1 tablespoon coconut or olive oil

1½ cups whole-wheat flour

3 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon pumpkin pie spice

1/8 teaspoon salt

½ small apple, cored and thinly sliced

4 tablespoons natural maple syrup

Directions

In a large nonstick skillet over medium heat, cook diced chicken sausage until browned, about five minutes. Remove from heat, transfer sausage to a bowl, wipe out skillet with paper towels and set aside.

In a medium bowl, whisk together sweet potato, buttermilk, egg, vanilla and oil. In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. Stir dry ingredients into sweet potato mixture until combined. Whisk in ¼ cup water to thin the batter.

Place same skillet over medium-low heat or heat an electric griddle to medium-low. Working in batches, cook ¼-cup portions of batter, gently smoothing with the back of a spoon into even rounds. Sprinkle 2 teaspoons of the cooked sausage over each round. Continue cooking until bubbles appear on the surface and the edges are dry; carefully flip over pancakes and cook an additional two minutes or until browned. Repeat with remaining batter and sausage to make 12 pancakes total.

To serve, stack three pancakes on each of four plates.

Top each serving with thin slices of apple, remaining cooked sausage and 1 tablespoon maple syrup. Serve warm.

Nutrition facts (per serving): calories 426, total fat 9 g, saturated fat 2 g, trans fat 0 g, sodium 750 mg, carbs 70 g, fiber 3 g, sugar 19 g, protein 15 g

*Bake 1 large sweet potato directly on rack of a 450-degree oven for 50 to 60 minutes, or until tender. Peel and purée. Or substitute with 1 cup canned sweet potato purée.

Recipe Adapted From:https://www.oxygenmag.com/nutrition/buttermilk-sweet-potato-sausage-pancakes-11304