Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Sweet Potato Pancakes with Blueberries and Vanilla Sauce

Okay…Yum?! How can that not even catch your attention, not only that but it is healthy! Say what?! That’s right it is a healthier spin on regular pancakes and syrup, but even better with flavor! Special thanks to Pritikin Longevity Center

  • 2 medium sweet potatoes
  • 3 cups skim milk
  • 1 cup egg beaters
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon ground
  • 3 tablespoons Splenda
  • Light spray Pam
  • 1 pint blueberries fresh
  1. Preheat oven to 400 °F.
  2. Wash potatoes and pat dry. Poke several times with a fork. Wrap each potato in foil. Place on middle oven rack. Place a baking sheet on rack below potatoes to catch any drippings of natural sugars.
  3. Bake until very soft to the touch, about 50 to 60 minutes. (Potatoes can be cooked days in advance.) Allow potatoes to cool. Then remove skin.
  4. In a large mixing bowl, blend potatoes with skim milk, egg beaters, and vanilla extract.
  5. In a separate large mixing bowl, combine all dry ingredients (whole wheat flour through Splenda), and mix well.
  6. Make a well in the center of the dry mixture bowl. Pour the potato mixture into the center. Using a wire whip, whisk until smooth, using a circular motion.
  7. Preheat nonstick omelet pan or griddle on medium flame. Lightly spray with Pam.
  8. Use an ice cream scoop to portion each pancake onto preheated pan or griddle. Sprinkle blueberries on top of each cake.
  9. Cook for 2 minutes. Flip. Cook another 2 minutes.
Pritikin serves these lovely pancakes with Warm Vanilla Sauce for those who have a few extra calories to spend.

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Yummy Pancake Re-do

No longer feel guilty for indulging in your favorite breakfast dish! Finding a healthy and tasty spin on a dish is always rewarding, that’s why I’m crazy about this Chai-Spiced Sweet Potato Pancake recipe. In addition to being absolutely delectable, this dish won’t cost a lot of calories. Go ahead and warm up that stove, you’ll want to start flipping some flapjacks!


Ambitious Kitchen

Chai-Spiced Sweet Potato Pancakes


(Makes about 10 pancakes)

  • 1 1/4 cups white whole wheat flour or whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ginger
  • pinch of cloves
  • 1 1/4 cups unsweetened almond milk
  • 1 egg, slightly beaten
  • 1/2 tablespoon coconut oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla
  • 3/4 cup mashed, cooked sweet potato (about 2 medium sweet potatoes)

For detailed directions that explain how to prepare this breakfast delight, visit the blog Ambitious Kitchen.

Original recipe published on Ambitious Kitchen.
Monique is the face behind the healthy-eats blog Ambitious Kitchen. Her recipes are a creative and delicious take on eating fresh. For more from Monique and all things Ambitious Kitchen, connect with her on Twitter, Facebook, and Pinterest.

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Popeye would be proud! Spinach Pancakes…

Pop-Eye would be proud! Get your greens this weekend and try this recipe from the Destination Spa Group.


  • 1 package frozen spinach, thawed and drained, and squeeze
  • liquid out
  • 1 small onion, chopped
  • 2 whole eggs, slightly beaten
  • 12 egg whites, slightly beaten
  • ½ cup feta cheese
  • ½ cup sour cream (if desired)


  1. Mix frozen chopped spinach, onion, and beaten eggs in large bowl.
  2. Heat 2 tablespoons oil in large non-stick skillet over medium heat.
  3. Pour about ¼ cup egg mixture per pancake.
  4. Sprinkle about 1 Tablespoon feta cheese on top of each pancake.
  5. Cook 2 minutes per side turning once, until the pancake is golden brown on both sides.
  6. Top each serving with 2 Tablespoons low fat sour cream, if desired.

Yield 4 servings (2 pancakes each)

Nutritional Analysis per serving (without sour cream):
196 Calories, 20.3 g protein, 8.7g Fat (5g Sat Fat), 9.8g Carbohydrate, 2.8g Fiber,
131mg Cholesterol, 570mg Sodium.
With whole-fat sour cream: 248 Calories, 21g protein, 13.7g fat (8.1g Sat Fat),
141.7mg Cholesterol, 583.3mg Sodium.