Note: I was sent a box of Krusteaz Buttermilk Protein Pancake & Flapjack Mix in order to write this post. Opinions are mine alone.
Happy National Pancake Day! Also known as Shrove Tuesday, coincides with Mardi Gras, the end of Carnevale, and the beginning of Lent. It’s a day to indulge, but you can indulge while still eating something nutritious!
To celebrate National Pancake Day, Krusteaz sent me a box of their new Buttermilk Protein Pancake & Flapjack Mix. This mix is packed with 15 grams of protein per serving! This pancake mix needs just water to become light and fluffy pancakes. For added protein, you can substitute in milk and add eggs to the mix as well!
I decided to up the nutrition of these pancakes with the addition of mashed sweet potato. Not only does it add a bit of sweetness to the pancakes, sweet potatoes are a great source of Vitamins A and C.
With all of the protein and vitamins in this recipe, a little bit of browned butter won’t hurt, right? 🙂 I topped this pancakes with a bit of browned butter chopped pecans and a drizzle of maple syrup.
Ingredients:
- 1 medium sweet potato
- 2 cups Krusteaz Buttermilk Protein Pancake & Flapjack Mix
- 1 1/2 cup milk
- 2 eggs
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup chopped pecans
- maple syrup, for serving
To make, wash and scrub your sweet potato. Pierce the sweet potato all over with a fork, then add to a microwave safe plate. Microwave on high for 5 minutes, or until fork tender. If needed, microwave on 30 second increments until fork tender following the 5 minutes.
Carefully cut the sweet potato in half and scoop out the inside of the sweet potato into a measuring cup. You should have 3/4 – 1 cup sweet potato. If your sweet potato was a bit smaller, feel free to half the amount of the remaining ingredients. Set aside to cool.
Preheat a large pan or griddle to medium-high heat.
When the sweet potato has cooled, add 2 cups Krusteaz Buttermilk Protein Pancake & Flapjack Mix to a large bowl. Stir in the milk, eggs, cinnamon, nutmeg, salt, and the sweet potato until combined. It will still be a little lumpy, that’s ok.
Add a bit of butter to the pan to coat. Using a 1/4 cup measuring cup, drop about 1/4 cup of the batter onto the pan. Repeat, giving room for the pancakes to spread. You’ll need to work in batches so don’t crowd the pan. Cook, undisturbed, for 1 1/2 minutes or until browned.
Flip the pancakes and cook for an additional 1 1/2 minutes or until browned. Remove from heat and set aside. Repeat with the remaining batter. You should end up with about 12 pancakes.
While the pancakes cook, add a small pot over medium heat to your stovetop. Add in 2 tablespoons butter and let melt, swirling from time to time to cook evenly.
It will begin to bubble, and then will start to brown and toast.
When it smells nutty and has the color of caramel, remove from heat and stir in the pecans.
To serve, add 3 pancakes to a plate and top with the pecans. Drizzle with maple syrup, if desired.
These make such wonderfully fluffy pancakes!
The cinnamon and nutmeg comes through a bit, highlighting the subtle sweet potato flavor.
I love the added crunch of the pecans too!
Ingredients
- 1 medium sweet potato
- 2 cups Krusteaz Buttermilk Protein Pancake & Flapjack Mix
- 1 1/2 cup milk
- 2 eggs
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup chopped pecans
- maple syrup, for serving
Instructions
- To make, wash and scrub your sweet potato. Pierce the sweet potato all over with a fork, then add to a microwave safe plate. Microwave on high for 5 minutes, or until fork tender. If needed, microwave on 30 second increments until fork tender following the 5 minutes.
- Carefully cut the sweet potato in half and scoop out the inside of the sweet potato into a measuring cup. You should have 3/4 – 1 cup sweet potato. If your sweet potato was a bit smaller, feel free to half the amount of the remaining ingredients. Set aside to cool.
- Preheat a large pan or griddle to medium-high heat.
- When the sweet potato has cooled, add 2 cups Krusteaz Buttermilk Protein Pancake & Flapjack Mix to a large bowl. Stir in the milk, eggs, cinnamon, nutmeg, salt, and the sweet potato until combined. It will still be a little lumpy, that’s ok.
- Add a bit of butter to the pan to coat. Using a 1/4 cup measuring cup, drop about 1/4 cup of the batter onto the pan. Repeat, giving room for the pancakes to spread. You’ll need to work in batches so don’t crowd the pan. Cook, undisturbed, for 1 1/2 minutes or until browned.
- Flip the pancakes and cook for an additional 1 1/2 minutes or until browned. Remove from heat and set aside. Repeat with the remaining batter. You should end up with about 12 pancakes.
- While the pancakes cook, add a small pot over medium heat to your stovetop. Add in 2 tablespoons butter and let melt, swirling from time to time to cook evenly.
- It will begin to bubble, and then will start to brown and toast.
- When it smells nutty and has the color of caramel, remove from heat and stir in the pecans.
- To serve, add 3 pancakes to a plate and top with the pecans. Drizzle with maple syrup, if desired.
What do you think?