Who doesn’t love breakfast for dinner or just breakfast?   A different alternative to regular pancakes is this lower fat Sweet Potato-Blueberry Pancake.

(Vegetarian, Gluten Free)

 Ingredients:

• 1 medium sweet potato
• 2 eggs
• 1 cup milk (dairy or nondairy)
• 2 tablespoons butter or coconut oil, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 cup buckwheat flour or Almond Flour to make it lower carb
• 1 tablespoon ground flaxseed
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1¼ cups blueberries
• Butter or oil for skillet
• Toppings: Greek yogurt, fruit, nut butter, maple syrup

Directions:

1. Preheat oven to 400°. Wash and dry sweet potato. Poke sweet potato all over with a paring knife; wrap in foil and bake for 45–60 minutes or until completely soft (or microwave sweet potato on high, unwrapped, for 8 to 10 minutes, turning once). Let cool completely then scoop out flesh to measure 1 cup. Reserve any remaining sweet potato flesh for another meal.
2. Place sweet potato flesh into a large bowl and mash with a potato masher until very smooth. Mash in eggs, milk, butter or oil and vanilla until smooth.
3. Fold in flour, flaxseed, baking powder and cinnamon, then fold in blueberries.
4. Warm a nonstick skillet over medium heat. Grease skillet with butter or oil and spoon in about ¼ cup batter per pancake, smoothing each to about ½-inch thick. Cook for 2–3 minutes per side, flipping when edges start to brown. Repeat with remaining batter. Serve with desired toppings.