Cinnamon Sweet Potato-Quinoa Pancakes with Vanilla Yogurt Sauce

Cinnamon Sweet Potato & Quinoa Pancakes paired with a Vanilla Greek Yogurt sauce to sweeten your Sunday Brunch.

And to make it even sweeter, wait for it…

Ready?

That entire plate, including the sauce, has less than 450 Calories! 

Yes, that’s for all those 8 pancakes with the ¾ cup sauce.

Definitely makes me feel less guilty.

This was my first time having pancakes that aren’t the traditional kind – made with flour, milk and all the usuals – so I didn’t know what exactly to expect. Especially in terms of texture. But I did know they’d be naturally sweet, coz sweet potato.

Well I was definitely happy with the results all in all.

The pancakes were quite light – not grainy at aIl in spite of the quinoa. I guess it was the egg whites that did the trick there. The cinnamon flavor also came through in just the right amount. And no zucchini taste at all, thankfully. Just a pleasant, subtle sweetness.

Cinnamon Sweet Potato-Quinoa Pancakes with Vanilla Yogurt Sauce

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Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 8 3” pancakes

Calories: 54kcal

Course: Breakfast

Cuisine: American

Cinnamony Sweet Potato Quinoa Pancakes paired with a Vanilla Greek Yogurt sauce to sweeten your Sunday Brunch. They're light in taste as well as calories!

Ingredients

• ¾ cup Quinoa, Cooked, 40g, or ¼ cup dry
• 1½ cup Sweet Potato, Grated, 125g
• ¼ cup Zucchini, Chopped, 50g
• 1 tsp Vanilla Extract
• ¾ tsp Cinnamon
• ¼ tsp Nutmeg
• 3 Egg Whites

Sauce:

• ¾ cup Non Fat Greek Yogurt, about 150g
• ½ tsp Vanilla Extract
• Stevia Sweetener, 1½ tsp sugar worth (Use your brand's Conversion Chart)

Instructions

• Place quinoa in fridge to cool completely.
• Combine all the ingredients except the egg whites, in a large bowl.
• Add the egg whites gently mix until the batter is uniform.
• Heat a large nonstick skillet or griddle and spoon out 2 Tbsp mixture on it. Flatten with back of spoon to about ¼ inch thick. Make about 3 at a time.
• Cook for about 3 minutes, and gently flip over. Cook other side for another 3 minutes.
• Stir together ingredients for the sauce in a bowl.
• Serve! (I found they taste better once cooled)

Notes

Recipe adapted from Joy Bauer.

• Let quinoa cool completely before combining with other ingredients.
• Cook dry Quinoa:
  • Rinse thoroughly in cold water to avoid any bitter taste.
  • Bring ½ cup water and quinoa to a boil in saucepan, reduce to a simmer, cover and cook for 15-20 minutes until quinoa is fluffy and all the water is absorbed.
  • Remove from heat and let rest for 5 minutes. Fluff the quinoa with a fork and transfer to a plate.
• Use Coconut, Almond or Soy-based Yogurt to make this Vegan.
• Nutrition value includes sauce, using product recommended below.

Product Recommendation:

• Chobani Non-Fat Plain Greek Yogurt

Nutrition:

• Servings: 8 3” pancakes + ¾ cup sauce | Serving size: 1 pancake + 1½ Tbsp sauce
• Calories: 54kcal
• Fat: 0.4g | Saturated fat: 0g
• Carbohydrates: 8.2g | Fiber: 1.1g | Sugar: 1.4g
• Protein: 4.3g