Craving the cozy, comforting flavors of sweet potato pie but don’t want to make a whole pie for yourself? Look no further than these Sweet Potato Pie Pancakes for One.

This single-serving recipe combines the delicious essence of sweet potato pie with the ease and convenience of pancakes. Perfect for a lazy weekend brunch or a special treat, these pancakes are sure to satisfy your autumn cravings.

I know I claimed that Pumpkin Pie Polenta was my new favorite breakfast, but these pancakes give those grits a run for their money.

Perhaps it’s the cooler weather and impending holiday season that has me jonesing for sweet & comforting pie-inspired breakfast foods. Whatever the reason, I’ve been doing a pretty good job of satisfying the craving ;).

I’m so thankful for the day I created that first pancakes-for-one recipe. Since that morning last winter, there have been several variations; and as I sit down to devour each stack, I declare it to be my favorite.

In order to truly determine which ingredient combination is my absolute favorite, I think I’d need to try a forkful of each in one sitting.

For comparison sake, of course.

Now THAT sounds like a fun breakfast ;).

But for the time being, I’m loving the autumnal flavors in these sweet potato ‘cakes.

Fluffy, tender, gently sweetened, and fragrantly scented with spices found in sweet potato pie, these pancakes are a delicious seasonal breakfast that can be on your table (or on your lap while you lounge on the couch watching the morning news) in 10 minutes!

If you need further reason to make these, (hopefully that’s not the case, but…), take a look at their nutritional stats at the bottom of the post: not too heavy in calories, low in fat, & packed with filling fiber and fueling protein.

What more could you ask for?!

Ingredients

• 1/2 cup whole wheat pastry flour
• 1 tsp cane sugar
• 1 tsp brown sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• tiny pinch salt
• 1/4 tsp ground cinnamon
• pinch ground nutmeg
• pinch ground cloves
• 1 egg white
• 1/2 cup low fat buttermilk, well-shaken
• 1/4 cup sweet potato puree
• pure maple syrup, for serving
• chopped toasted pecans, for serving, optional

Estimated Nutrition Per Serving

Calories: 300 kcal

Carbohydrates: 45g

Protein: 7g

Fat: 10g

Saturated Fat: 5g

Cholesterol: 135mg

Fiber: 3g

Sugars: 14g

Sodium: 380mg

Instructions

Cook the Sweet Potato

Pierce the sweet potato with a fork and microwave it until soft (usually about 4-5 minutes on high), turning it halfway through. Alternatively, you can bake the sweet potato in the oven at 375°F (190°C) for about 45 minutes. Let it cool slightly, then scoop out the flesh and mash it until smooth.

Prepare the Batter

In a mixing bowl, combine the mashed sweet potato, flour, milk, brown sugar, baking powder, cinnamon, nutmeg, salt, vanilla extract, egg yolk, and melted butter. Stir until all the ingredients are well combined.

Beat the Egg White

In a separate clean bowl, beat the egg white until stiff peaks form. Gently fold the beaten egg white into the pancake batter. This step adds lightness and fluffiness to your pancakes.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with cooking spray or butter.

Pour a ladleful of the pancake batter onto the hot skillet to form a pancake. Cook until bubbles form on the surface, then flip the pancake and cook until it’s golden brown on both sides.

Make the Maple Pecan Drizzle

While the pancakes are cooking, warm the maple syrup in a small saucepan or microwave until it’s slightly heated.

Stir in the chopped pecans, and let it sit for a minute or two to infuse the flavors.

Serve

Stack the sweet potato pie pancakes on a plate, drizzle the warm maple pecan sauce over them, and enjoy!

Here we are on the kickoff morning of the Love Your Heart month-long event!

Cara is hosting this week’s giveaway, so head on over to her site for a chance to win a copy of our own Amy Roskelley’s book, 201 Healthy Smoothies & Juices for Kids, two bags of Paleonola grain-free granola, OR two 32 oz containers of Chobani yogurt.

Be sure to check out all of the hearty-healthy breakfast recipes featured today:

• Cara’s Strawberry Date Avocado Smoothie (this week’s hostess)
• Nicole’s Flaxseed and Walnut Waffles
• Amy & Natalie’s Granola Berry Parfait

My contribution to the lineup is this baked oatmeal with almonds and frozen blueberries.

Since we’re using frozen berries in place of fresh, I’m including Winter in the title. Berries are frozen at peak ripeness during their prime growing season, and fortunately retain their nutritional value through the freezing process.

Blueberries rank high amongst heart-healthy foods with good reason; they are jam-packed with antioxidants. According to recent studies, blueberries can help to regulate blood pressure and may reduce the “bad” LDL cholesterol that can lead to cardiovascular disease.

Another heart-healthy superstar in this recipe is rolled oats. Oatmeal may also lower LDL cholesterol and works against high blood pressure, type 2 diabetes, and weight gain.

Rounding out the heart-healthy ingredients in this baked oatmeal is almonds. Just like blueberries and oats, antioxidant vitamin E-rich almonds may lower LDL cholesterol and can also reduce the risk of blood clots (thereby reducing chances of a heart attack).

If the heart health benefits alone don’t convince you to make this baked oatmeal, hopefully this description will!

Fluffy and light, the baked oats are flecked with crunchy sliced almonds. Wild blueberries lend a bluish purple hue to the oats as well as a natural sweetness. A hint of almond extract comes through with each bite, and the souffle-like baked oatmeal is topped with a simple homemade blueberry syrup.

Ingredients

• 1/3 cup old fashioned rolled oats
• 1/2 tsp unrefined cane sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp baking powder
• pinch of salt
• scant 1/2 cup unsweetened vanilla almond milk
• 1 large egg white
• 1/4 tsp pure almond extract
• 1 Tbsp toasted sliced almonds
• 1/4 cup unthawed frozen wild blueberries, plus 2 Tbsp, divided
• 1 tsp pure maple syrup

Estimated Nutrition Per Serving

Calories: 400 calories

Carbohydrates: 65 grams

Protein: 14 grams

Fat: 10 grams

Fiber: 7 grams

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) baking dish with butter or cooking spray to prevent sticking.

2. Combine Dry Ingredients

In a large mixing bowl, combine the rolled oats, chopped almonds, cinnamon, and salt. Stir them together until well mixed.

3. Add Wet Ingredients

In another bowl, whisk together the egg, milk, maple syrup, vanilla extract, and almond extract (if using). Mix until all the wet ingredients are well combined.

4. Assemble the Dish

Spread half of the blueberries in an even layer in the greased baking dish. Next, add the oat and almond mixture evenly over the blueberries. Pour the wet ingredients evenly over the oats.

5. Add More Blueberries

Sprinkle the remaining blueberries on top of the oatmeal mixture. This will create bursts of juicy blueberries as you enjoy your baked oatmeal.

6. Bake It!

Place the baking dish in the preheated oven and bake for 35-40 minutes or until the top is golden brown, and the oatmeal is set. You can test for doneness by inserting a toothpick into the center; it should come out clean.

7. Serve and Enjoy

Once it’s done, remove the baked oatmeal from the oven and let it cool for a few minutes. Slice it into squares and serve it warm. You can drizzle a little extra maple syrup on top or add a dollop of yogurt for extra creaminess.

Who doesn’t love waking up to the delightful aroma of pancakes? These Apple Cinnamon Pancakes for One are the perfect way to treat yourself to a cozy breakfast, especially on those mornings when you’re craving something a little extra special.

Packed with the warmth of cinnamon and the sweetness of apples, these pancakes are the ultimate comfort food. Plus, the recipe is designed for a single serving, so you can enjoy them all to yourself.

You didn’t think I’d let National Pancake Week pass by without a new pancakes-for-one recipe, did you?

I may have missed National Pancake Day, but we’re still officially within the celebratory week… so here ya go ;).

I can’t believe it’s taken me this long to make apple pancakes for the blog, considering they were pretty much the only pancakes I grew up eating. My mom makes a wicked good stack of whole wheat apple pancakes, and this recipe is my version of her hearty ‘cakes.

Grated sweet apple and ground cinnamon are folded into my basic whole wheat pancake batter, resulting in these thick and fluffy discs of deliciousness that simply beg for a generous pour of maple syrup.

Now, I can usually polish off a batch of pancakes-for-one with no problem whatsoever; but I actually couldn’t quite finish this stack. I attribute this to the fact that when I made them, I was just recovering from a stomach bug that basically eradicated my appetite for a couple of days. I never lose my appetite, even when sick… so I really struggled for those two days. I was forced to put off a few cooking projects, as the mere sight and aroma of most foods made my stomach flip.

Needless to say, that was not a good scenario for a food blogger/recipe developer.

Anyway, I wrapped up the remaining pancakes and enjoyed the leftovers – reheated in the toaster oven – the next day; they might have been even better the second time around! I recall doing the same thing when there were leftovers of my mom’s apple pancakes, and I just love the extra crispiness awarded to the outside of the pancakes after a run through the toaster oven.

Why the long-winded digression about leftover reheated pancakes? Well… so you can make these pancakes on a weeknight, let them cool, refrigerate overnight, and toast ‘em up the next morning for a quick – but special – weekday breakfast. Weighing in under 400 calories, and boasting nearly 11 grams of fiber & over 14 grams of protein, these apple cinnamon pancakes don’t have to be relegated to a weekend splurge.

Ingredients

• 1/2 cup whole wheat pastry flour
• 1 1/2 tsp unrefined granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• tiny pinch of salt
• 1/2 tsp ground cinnamon
• 1 egg white
• 1/2 cup low fat buttermilk, preferably organic, well-shaken
• 1/2 cup shredded peeled apple, preferably organic
• 1/2 tsp butter
• pure maple syrup, preferably grade B

Instructions

Preheat Your Griddle or Pan

Place a non-stick skillet or griddle over medium-low heat to preheat while you prepare the pancake batter.

In a Mixing Bowl

In a medium-sized mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Mix these dry ingredients together until they are well combined.

Add the Wet Ingredients

Pour in the buttermilk and vanilla extract into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.

Fold in the Apples

Gently fold in the diced apples. The apples will add a delightful crunch and sweetness to your pancakes.

Grease the Skillet

Lightly grease the preheated skillet with the melted butter.

Cook the Pancakes

Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape. Cook until you see bubbles forming on the surface, which usually takes about 2-3 minutes.

Flip and Finish Cooking

Carefully flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.

Nutritional Information

388.0 calories, 4.2 grams fat, 2.0 grams saturated fat, 10.9 grams fiber, 22.5 grams sugars, 14.2 grams protein