A quick recap of Sweet Potato Week, shall we?
Wow, looking back, I ate a lot of sweet taters this week. No wonder I look like I’ve been using fake tanning cream. 😉 I decided to finish Sweet Potato Week off with Pancake Sunday, thus giving you 8 wonderful days of sweet potato lovin’. This morning’s pancakes were inspired by my friend Lindsay’s pumpkin whoopie pies. She brought them over with our lovely dinner on Friday night, and believe me, those things did not last long in this house. Whoopie pies are goooood!
First up, I whipped up a batch of sweet potato oat pancakes based on reader Marty’s oat waffle recipe she sent me. Thanks Marty – so simple and delicious!
Into the Vita-Mix (and blender will do) went 1 cup rolled oats, 1 cup water, 1/2 baked sweet potato, 1 tsp cinnamon, 1 tsp vanilla,1/2 tsp baking powder, and a dash of salt. Blend and fry on pancake griddle over low heat. Yields 6 small (& very moist) pancakes.
Now, for the filling, I was dreaming of some whipped cream cheese stirred together with a little maple syrup or stevia. However, I was cream cheeseless and racked my brain for what I could possibly use for my whoopie pie filling based on ingredients I already had…and I had a lot of eggs.
HEABified Whoopie Pie Filling: Beat 3 egg whites until stiff white peaks form. Then beat in 1 TBSP softened butter along with 1 packet of stevia. Spoon onto pancakes and sandwich together. Yes, I ate raw egg whites, and they were delicious. No shame.
Hope you enjoyed Sweet Potato Week as much as I did! 🙂