Sweet Potato Flapjacks

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Baby food sweet potatoes and pancake mix make this flapjack a snap. Freeze leftovers in a zippered plastic bag and pop them frozen in the toaster another day for breakfast.

Tags: Intermediate, 35 mins, Breakfast, Brunch and Breads, Rice & Grains, Baking, President's Choice Blue Menu, Healthy Insider’s Report 2013
Serves: 4
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 20  minutes
Total: 25  minutes

Additional Information


1-1/2 cups (375 mL) PC Blue Menu Whole Grain Pancake and Waffle Mix
3/4 cup (175 mL) 2% milk
1 jar (128 mL) PC Organics Junior Sweet Potatoes
1 egg
2 tsp (10 mL) vegetable oil
1/2 tsp (2 mL) finely grated orange rind
Pinch nutmeg


  1. Preheat nonstick electric griddle to 375°F (190°C) or preheat large nonstick frying pan over medium-high heat. In large bowl and using wooden spoon, combine pancake mix, milk, sweet potatoes, egg, oil, rind and nutmeg, stirring just until large lumps disappear. Batter will be very thick.
  2. Spray griddle or frying pan with cooking spray. In batches, drop batter onto griddle by ¼ cup (50 mL) amounts (about 45 mL), spreading out to 3 inch (8 cm) rounds. Cook for 2 to 3 minutes or until bubbles form on top and flapjacks are golden on bottom. Carefully turn; cook another 2 minutes or until other sides are golden. Makes 8 flapjacks.
  3. Serve with maple syrup, if desired.

Nutritional Information

Per 2 flapjack serving:
240 calories
fat 5 g (of which 1 g is saturated)
sodium 380 mg
carbohydrate 38 g
fibre 7 g
protein 10 g
High in Fibre
Source of Calcium
Source of Vitamin C
Low in saturated fat