sweet potato pancakes

Blend & Pour Sweet Potato Pancakes {Thanksgiving Leftovers Series}

sweet potato pancakes

The second recipe in my Thanksgiving Leftovers Series, these pancakes are the perfect way to use up any remaining whipped or mashed sweet potatoes from your holiday feast.

Although I do love sweet potato casserole crowned with a crunchy streusel topping, I decided to keep things simple this year with whipped sweet potatoes (half & half, maple syrup, pure vanilla extract, and a pinch of Kosher salt); silky smooth, light, just a tad sweet, relatively healthy, and versatile for using in other recipes post-Thanksgiving.

If you went the casserole route, no worries; just use the sweet potatoes to make the pancake batter and reserve the streusel topping for crumbling on top.

sweet potato pancakes

When I make pancakes, I like to make them into silver dollar size for Lily, but you can make regular size ‘cakes if you prefer. The yield will obviously be different, but the fluffy texture and delicious flavor will be the same. I will be the last to judge if you serve these golden beauties drizzled with maple syrup, but they are sweet enough to be enjoyed without any adornment.

sweet potato pancakes

 

 

Blend & Pour Sweet Potato Pancakes {Thanksgiving Leftovers Series}

by Lauren Zembron

Prep Time: 2 minutes

Cook Time: 3 minutes

Keywords: fry breakfast sweet potatoes Thanksgiving fall

Ingredients (2-4 servings)

  • 1 cup leftover whipped/mashed sweet potatoes (minus any toppings if you made a casserole)
  • 2 large eggs, preferably organic
  • 1/2 tsp baking powder
  • 1/2 cup whole wheat pastry flour
  • vegetable oil or butter for frying

Instructions

Combine sweet potato and egg in a blender. I like to use my immersion blender with its accompanying blender cup. Blend until smooth.

Add in baking powder and flour. Pulse a few times until combined. Do not over mix. Stir briefly with a spoon if needed. A few lumps are okay. Set aside.

Heat a bit of oil or butter in a large nonstick skillet over medium-high heat.

Pour desired amount of pancake batter into skillet and cook until bubbles begin to form on the surface of the pancakes and the bottoms turn golden brown, about 1-2 minutes. Flip and cook until the other side is golden brown, about 1 minute. Repeat with remaining pancake batter.

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chocolate chip cranberry yogurt muffins

Chocolate Chip Cranberry Yogurt Muffins {Thanksgiving Leftovers Series}

chocolate chip cranberry yogurt muffins

Another Thanksgiving in the books!

John and I hosted my parents for the second year in a row, and it was so much fun to cook all day while my parents played with Lily. John cooked the turkey on the Big Green Egg, which not only freed up much-needed room in the oven, but also yielded a juicy and slightly smoked turkey.

After making and enjoying a bunch of gobbler sandwiches, we still had a bunch of leftover fresh whole berry cranberry sauce (amongst other dishes) to use up. I’ve been stirring it into oatmeal and yogurt, eating it straight off the spoon with peanut butter, and – of course – in these muffins.

chocolate chip cranberry yogurt muffins

Tart-sweet cranberry sauce teams up with rich dark chocolate chips in a 100% whole wheat muffin batter. The muffins are tender, moist, and dessert-worthy without a ton of added sugar.

chocolate chip cranberry yogurt muffins

If you have leftover cranberry sauce, these muffins are the perfect treat to bake!

chocolate chip cranberry yogurt muffins

 

 

Chocolate Chip Cranberry Yogurt Muffins

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake bread breakfast dessert snack cranberries chocolate Christmas Thanksgiving fall winter

Ingredients (12 muffins)

  • 2 cups whole wheat pastry flour
  • 1/4 cup unrefined sugar, such as evaporated cane juice
  • 2 Tbsp packed light brown sugar
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 large eggs, preferably organic
  • 2 (5.3 oz) containers Chobani Oats Cranberry (Greek yogurt with steel-cut oats and cranberries)
  • 6 Tbsp low fat milk, preferably organic
  • 1/4 cup neutral-flavored oil, such as safflower oil
  • 1 tsp pure vanilla extract
  • 3/4 cup dark chocolate chips
  • 12 tsp leftover fresh whole berry cranberry sauce

Instructions

Preheat oven to 375°F. Lightly grease or line a 12 cup muffin tin.

In a medium mixing bowl, sift together the flour, both sugars, baking soda, cinnamon, and salt.

In a large mixing bowl, whisk together the eggs, yogurt, milk, oil, and vanilla extract until well combined.

Pour the dry ingredients into the wet and stir just until combined. Fold in the chocolate chips.

Evenly divide the batter amongst the prepared muffin cups. Spoon 1 teaspoon of cranberry sauce into the center of each filled muffin cup.

Bake for 15-17 minutes, or until the muffins are golden brown and a wooden tester inserted into the center of a muffin (not through the cranberry sauce) comes out clean.

Best when eaten warm from the oven.

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