Sweeeeeet Potato Pancakes (low FODMAP)

Health Highlights

Ingredients

1 1/3 cup	Pancake mix, dry ((I used King Arthur GF pancake mix) OR if you are wheat tolerant -use your favorite pancake mix)
1 tsp	Cinnamon
1/4 tsp	Cloves
1 large	Egg
1 tbsp	Olive Oil, Extra Virgin
2/3 cup	Sweet potato purée, canned
1/4 cup	Water
3 tbsp	Walnuts (chopped)
tsp	Coconut sugar (Butter and maple; added to serve { If desired })

Mix pancake mix, cinnamon, cloves in medium bowl
Add egg, oil, sweet potato and water mixing to blend.
Fold in walnuts.
In lightly oiled medium skillet, over medium heat, add about 1/4 cup mixture for each pancake and cook for about 5 minutes each side or until cooked through.
Can serve with a bit of butter and a sprinkle of maple sugar.
**To make mini muffins, preheat over to 350 degrees and fill mini muffin tins 3/4 full and bake for 15 minutes or until cake tester comes out clean.
If desired, sprinkle maple sugar on top of muffin mixture prior to cooking.

Calories 880

Calories from fat 419

Calories from saturated fat 78

Total Fat 47 g

Saturated Fat 8.6 g

Trans Fat 0.6 g

Polyunsaturated Fat 17.6 g

Monounsaturated Fat 16.8 g

Cholesterol 335 mg

Sodium 1045 mg

Potassium 872 mg

Total Carbohydrate 93 g

Dietary Fiber 9.0 g

Sugars 1.0 g

Protein 26.4 g