Sweet Potato Pancakes With Blueberries

These hotcakes are the latest hot sellers in the dining room at the Pritikin Longevity Center.

Just one bite and guests are saying, "I gotta have the recipe!" So here it is! Enjoy our chefs' super healthy, super luscious Sweet Potato Pancakes With Blueberries.

Healthy Sweet Potato Pancakes Recipe

Such bliss first thing in the morning! And amazingly healthy to boot! From the chefs at the Pritikin Longevity Center: Sweet Potato Pancakes served with a side of fresh blueberries atop pureed blueberries and Pritikin Creamy Vanilla Sauce. A touch of cinnamon was added to the sauce.

Sweet Potato Pancakes With Blueberries
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Rating: 5
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Get tons of nutritional goodness plus tons of delish with these Sweet Potato Pancakes With Blueberries.
124 oz. pancakes
124 oz. pancakes
Servings: 4 oz. pancakes Units:
Servings: 4 oz. pancakes Units:
  1. Preheat oven to 400 °F.
  2. Wash potatoes and pat dry. Poke several times with a fork. Wrap each potato in foil. Place on middle oven rack. Place a baking sheet on rack below potatoes to catch any drippings of natural sugars. Bake until very soft to the touch, about 50 to 60 minutes. (Potatoes can be cooked days in advance.)
  3. Allow potatoes to cool. Then remove skin.
  4. In a large mixing bowl, blend potatoes with skim milk, egg beaters, and vanilla extract.
  5. In a separate large mixing bowl, combine all dry ingredients (whole wheat flour through Splenda), and mix well.
  6. Make a well in the center of the dry mixture bowl. Pour the potato mixture into the center. Using a wire whip, whisk until smooth, using a circular motion.
  7. Preheat nonstick omelet pan or griddle on medium flame. Lightly spray with Pam.
  8. Use an ice cream scoop to portion each pancake onto preheated pan or griddle. Sprinkle blueberries on top of each cake.
  9. Cook for 2 minutes. Flip. Cook another 2 minutes.
Recipe Notes

These Sweet Potato Pancakes With Blueberries are especially yummy when served with Pritikin Creamy Vanilla Sauce.

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