BSI: Sweet Potato Oatmeal Pancakes with Apple-Cranberry Sauce

I knew when the BSI was announced this week – sweet potato – that I needed to come up with a breakfast dish. I considered simple sweet potato oatmeal, but I have some eggs in my fridge I need to start using up, so I ended up at pancakes. I added the apple-cranberry sauce to round out the fall flavours and get some fruit into this hearty breakfast. Perfect for a Sunday morning – hence why I waited until now to try it out!


Sweet Potato Oatmeal Pancakes with Apple-Cranberry Sauce
makes 16 – 18 pancakes

For the sauce:

  • 2 large gala apples, cubed
  • 1 cup frozen or fresh cranberries
  • 1 + 1/4 cup water (separated)
  • 1/2 tsp cinnamon
  • 1/4 cup brown sugar
  • 4 tsp cornstarch
  • For the pancakes:

  • 1 cup oats
  • 1 cup whole wheat flour
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cooked, mashed sweet potato
  • 1 cup skim milk
  • 1/2 cup plain non-fat yogurt
  • 1 egg, beaten well
  • 2 tbsp oil
  • 1 tsp vanilla
  • Optional toppings:

  • yogurt
  • chopped pecans
  • To prepare the sauce:

    1. Combine apples, cranberries, 1 cup water, brown sugar, and cinnamon in a saucepan.


    2. Combine rest of water and cornstarch in a small bowl, and set aside.

    3. Cook apple-cranberry mixture over medium heat until apples are soft, and cranberries start to break up – approximately 10 min.

    4. Add the cornstarch mixture, and stir until thickened. Remove from heat until ready to serve.


    To prepare the pancakes:

    1. Preheat oven to 275 degrees F, to keep pancakes warm as you are cooking them.

    2. Combine all dry ingredients in a large bowl.

    3. Combine all wet ingredients in another bowl, mixing well.


    4. Make a well in the dry ingredients. Pour in the wet ingredients and mix until just combined – batter will be quite thick and a bit lumpy.


    5. In a frying pan or skillet preheated to medium/medium-high heat, drop batter using 1/4 cup measure. Use the back of a spoon to spread the batter out into a pancake shape. Cook until top starts to bubble, and sides begin to cook. Flip over, and cook the other side until golden brown.



    6. Place 2 pancakes on plate, top with a couple of spoonfuls of apple-cranberry sauce, and added a dollop of yogurt and sprinkle of pecans if desired. Enjoy!


    Thanks to Melissa from Trying to Heal for choosing such a great ingredient!


    Tags: , , , ,

    Categories: Blogger Secret Ingredient, Breakfast, Recipe


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    11 Comments on “BSI: Sweet Potato Oatmeal Pancakes with Apple-Cranberry Sauce”

    1. November 16, 2008 at 12:30 pm #

      MAGNIFICENT submission for BSI – I bet you’ll win!! πŸ˜€

    2. November 16, 2008 at 1:14 pm #

      Oh my gosh, this is such a fabulous sweet potato entry! Heaven!

    3. November 16, 2008 at 1:31 pm #

      I only have one word for you: YUM! =)
      What a creative idea!

    4. Jenny
      November 16, 2008 at 1:53 pm #

      Wow I’m totally impressed, what a delicious and creative submission!

    5. November 16, 2008 at 3:49 pm #

      WOW! Those look spectacular! Great job!

    6. November 16, 2008 at 6:48 pm #

      Those pancakes look positively delicious! Left you a little surprise on my blog πŸ™‚

    7. November 16, 2008 at 6:59 pm #

      I would SO pick that if I were Melissa! That looks beyond fabulous!

    8. November 17, 2008 at 11:25 am #

      Oh, I’ll definitely have to try those!


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