Sunday Brunch: Julie Wheeler's sweet potato latkes with apple compote

TULSA - This is a great breakfast item to make with those leftover sweet potatoes from Thanksgiving. These pancakes will melt in your mouth and prepare you for those black Friday lines.

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 8

Pancake Ingredients:

• 1/2 cup white flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 tablespoon Splenda, brown sugar blend
• 1 cup sweet potato, cooked (baked in skin)
• 1 1/2 cups Horizon's Organic Skim Milk
• 8 ounces Chobani 0% Plain Greek Yogurt
• 1/2 cup liquid egg substitute
• 1 dash salt
• 1 teaspoon canola oil
• Cooking spray

Apple Compote Ingredients:

• 4 medium gala apples
• 1 teaspoon ground cinnamon
• 1 teaspoon Splenda, brown sugar blend
• 1 dash salt

Tips:

Add a dollop of light whipped topping for extra creaminess.

Directions:

Over medium heat, spray nonstick pan with cooking spray and add all ingredients for apple compote.  Sauté until soft and remove from heat (approximately 5 minutes).

Preheat a griddle, coated with cooking spray, over medium heat.  Combine the dry (first 4 ingredients of pancake mix) ingredients for pancakes in a large bowl (flour through cinnamon).

In a separate bowl, combine the remaining ingredients.  Slowly add the flour mixture to the milk mixture, mixing with each addition.

Drop batter by 1/4 cups onto the hot griddle, and cook for 3-4 minutes or until the surface of the pancakes become covered in bubbles. Flip the pancakes with a spatula, and cook on the other side for an additional 3-4 minutes, or until pancake is cooked through. 

Serve with apple compote on top.
 

Serving Size: 2 Pancakes 1/8 of Apple Compote

Number of Servings: 8