Sweet Potato Pancakes With Toffee Fluff

U Serves 1 Person
P Prep: 00:05
P Cook: 00:05

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 476

Calories from Fat 252

% Daily Values*

Total Fat 28.05

43.15%

Saturated Fat 3.37

16.85%

Polyunsaturated Fat 2.60

Monounsaturated Fat 7.87

Cholesterol 188.38

62.79%

Sodium 239.63

9.98%

Potassium 300.13

Total Carbohydrate 41.41

13.80%

Dietary Fiber 19.45

77.80%

Sugars 12.24

Protein 22.24

Vitamin A 82.63%

Vitamin C 3.00%

Calcium 23.13%

Iron 19.13%

* Nutritional Values are estimated and may vary

³ Description

A delicious combo of sweet potato, dried cherries, and toffee flavor that's moist and fluffy...perfect for the fall season!

² Ingredients

1 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
1/4 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
1/2 oz Cottage Cheese (Lowfat 1% Milkfat)
1 tsp Cinnamon
1 oz Sweet Potato
1 serving (serving = 1 tbsp) Now Foods Psyllium Husks
1/4 serving (serving = 1/3 cup) Kirkland Signature Dried Cherries
1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
1 medium Egg
1 tablespoon Almond Butter

q Directions

Mix together 1/4 cup almond flour, 1 egg, 1 tbsp psyllium husks, 2 tbsp sweet potato, 1 tbsp cottage cheese, cinnamon, and English toffee stevia. Mix well Add 1 tbsp dried cherries to the mix. Layer each pancake with toffee fluff which is 1/4 cup plain nonfat greek yogurt mixed with English toffee stevia. Top the pancakes with 1 tbsp nut butter.

Recipe Provided by @LIZZCOBB

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