Yam Pancakes with Hazelnut Spread

These pancakes are perfect for a cool fall morning. I love how the sweetness of the yam and the richness of the hazelnut combine to make a healthy morning comfort food. The sweet potato pancakes from the Roosevelt Dining Room at the Lake Quinault Lodge were my inspiration. Hope you enjoy!

Hazelnut Spread

Ingredients

1/3 cup roasted, peeled hazelnuts

1/4^th tsp. cinnamon

4 tbs. Smart Balance®

2 tsp. agave nectar

½ tbs. brown sugar

Directions

Bake hazelnuts at 325 F° for 7-10 minutes, checking frequently for burning and stirring. Let hazelnuts cool and peel skins. Place hazelnuts in a food processor and pulse until fine crumbs form. Add cinnamon, Smart Balance®, agave nectar and brown sugar and pulse until combined.

 Nutritional Information

Serving size: 1 Tbs.

Calories: 51

Total Fat: 4g

Saturated Fat: 0.5g

Carbohydrates: 1g

Sodium: 14 mg

Cholesterol: 0

Protein: 1g

Sugars: 2.6g

Fiber: 0.5g

Yam Pancakes

Ingredients

¾ cup unbleached flour

¾ cup whole wheat pastry flour

1 ½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

¾ cup yam puree

2 large eggs, beaten

1 cup skim milk

1 tbs. agave nectar

Directions

Combine dry ingredients in a medium bowl. Mix well with a whisk. Combine yam puree, eggs, milk and agave nectar in a large bowl. Mix in dry ingredients and whisk until well blended. Heat a large nonstick skillet over medium high heat. Lightly spray with cooking spray. Spoon about 1/3-1/2 cup of batter onto the pan. Cook until small bubbles form through the center of the batter, about 3-4 minutes, flip. Cook other side 3 minutes, or until lightly browned.

Makes 8 small pancakes

Nutritional Information

Serving size: 2 pancakes

Calories: 262

Total Fat: 2.5g

Saturated Fat: 1g

Carbohydrates: 44g

Sodium: 218mg

Cholesterol: 106mg

Protein: 9g

Sugars: 7g

Fiber: 4g