Sweet Potato Pancakes with Walnuts

Pancakes When Thanksgiving rolls around, the focus is always on the big meal. Whether your family eats in the afternoon or in the evening, everyone is counting down to the turkey, stuffing and all the sides that compliment it. But what if you switched it up a little this year and made the family equally as excited about breakfast? (You’ll need a hearty meal to fuel you for all the cooking you’re going to do). A great way to start the holiday off right is to utilize some of your sweet potatoes to prepare these pancakes.

Here’s why these ruddy roots deserve a spot at the breakfast table: Sweet potatoes are full of beta-carotene. What does that mean for you? It means eating this food could improve your eye health. That’s because the body uses beta-carotene to make vitamin A, which protects the surface of the eye and helps prevent macular degeneration when combined with other antioxidant vitamins. As if that weren’t enough good news, those walnuts add more than just crunch to your meal. They’re also a good source of omega-3 fatty acid, which is another component for good eye health. Drizzle a small amount of agave nectar on top of those walnuts and you have the perfect Thanksgiving breakfast. It looks like the turkey won’t be the only star of the holiday this year!



  • 1/2 cup cooked sweet potato
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1 1/4 cup low fat milk


  1. In a large bowl combine flour, sugar, baking powder and cinnamon.
  2. Next, add the sweet potato, egg and milk, and mix until smooth.
  3. Heat a skillet over medium heat and lightly cover with cooking spray. Pour about one tablespoon of batter into pan. Cook two minutes on both sides or until golden brown.
  4. Top pancakes with walnuts and agave nectar and enjoy.