Cinnamon-Nutmeg Sweet Potato Noodle Pancakes with Blueberry Chobani & Baby Nectarines

Spiralized Sweet Potato Noodle Pancakes with Blueberry Chobani Greek Yogurt

I will be the first to admit, the pictures of these pancakes are a hot mess. Luckily for me, messes are the BEST type of meals. Who wants to feel guilty about sticking their fork into a meal and “ruining” it? Not me. Think of it this way: wouldn’t you feel better if someone spent 10 seconds wrapping your present rather than 10 minutes, so that when you rip the immaculate wrap-job you don’t have to say “Aw, this is so beautiful, I feel so bad opening it!” beforehand? Besides, once the fork hits the dish, it becomes a hot mess anyway. 

Now that I’ve prefaced the photos, let me tell you that these sweet potato noodle pancakes will be the biggest surprise of your life, aside from the gender announcement of your firstborn. Seasoned lightly with cinnamon and nutmeg, these noodles are not only a gluten-free way to eat a pancake, they’re comforting and inviting. 

I topped each pancake off with chopped baby nectarines, pecans, a generous drizzle of maple syrup and a big dollop of non-fat blueberry Chobani Greek yogurt (a healthier version of whipped cream!) Wow, wow, wow – you won’t believe you’re eating sweet potatoes. 

While your plate won’t look tidy, eating sweet potato noodles is definitely a cleaner way of eating one of America’s most notable breakfasts: pancakes!

Cinnamon-Nutmeg Sweet Potato Noodle Pancakes with Blueberry Chobani & Baby Nectarines

Nutritional Data*

This includes one 4″ pancake, 1 tbsp maple syrup, 4 nectarine slices, 5 pecans, and 1 oz of Chobani! 

Calories: 322
Carbs: 37.2
Fat: 11.1
Protein: 7.5

*This is an estimate based off of CalorieCount.com.

Cinnamon-Nutmeg Sweet Potato Noodle Pancakes with Blueberry Chobani & Baby Nectarines

Yields 4

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 2 medium (375 g) sweet potatoes, peeled, Blade C
  • 2 sweet 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • salt and pepper, to taste
  • 1/2 tsp of olive oil
  • 1 cup non-fat blueberry Chobani Greek yogurt
  • 1/4 cup pecans
  • 2 eggs
  • 2 baby nectarines, diced into chunks
  • 4-5 tbsp maple syrup
  • olive oil cooking spray

Instructions

  1. Place a large skillet over medium-low heat and put in olive oil.
  2. Place in the sweet potato noodles and cook, seasoned with salt and pepper, stirring frequently, for about 6-8 minutes or until sweet potato noodles have softened and turned a brighter orange. Three minutes into cooking, add in the cinnamon and nutmeg.
  3. Once done, place your noodles into a large bowl and add in the egg. Mix to combine thoroughly, making sure all noodles are coated.
  4. Place a large skillet over medium-low heat and spray with cooking spray.
  5. Take a handful of the noodles (you may have to cut the noodles) and place it on the skillet. Let sit for about 3 minutes and then flip over. Cook for another 2 minutes.
  6. When pancake is formed, place on a plate and top with 1/4 cup yogurt per pancake, a few pecans and baby nectarine slices, and 1 tbsp maple syrup. Enjoy the mess!
http://inspiralized.com/skinny-sunday-cinnamon-nutmeg-sweet-potato-noodle-pancakes-with-blueberry-chobani-baby-nectarines/

Instructions with Pictures

Place a large skillet over medium-low heat and put in olive oil.

Place in the sweet potato noodles and cook, seasoned with salt and pepper, stirring frequently, for about 6-8 minutes or until sweet potato noodles have softened and turned a brighter orange. Three minutes into cooking, add in the cinnamon and nutmeg.

Once done, place your noodles into a large bowl and add in the egg. Mix to combine thoroughly, making sure all noodles are coated.

Place a large skillet over medium-low heat and spray with cooking spray.

Take a handful of the noodles (you may have to cut the noodles) and place it on the skillet. Let sit for about 3 minutes and then flip over. Cook for another 2 minutes.

sweet potato noodles

sweet potato noodle pancake

When pancake is formed, place on a plate and top with 1/4 cup yogurt per pancake, a few pecans and baby nectarine slices, and 1 tbsp maple syrup. Enjoy the mess!

Spiralized Sweet Potato Noodle Pancakes with Blueberry Chobani Greek Yogurt

Spiralized Sweet Potato Noodle Pancakes with Blueberry Chobani Greek Yogurt

Spiralized Sweet Potato Noodle Pancakes with Blueberry Chobani Greek Yogurt

Spiralized Sweet Potato Noodle Pancakes with Blueberry Chobani Greek Yogurt

Spiralized Sweet Potato Noodle Pancakes with Blueberry Chobani Greek Yogurt

Spiralized Sweet Potato Noodle Pancakes with Blueberry Chobani Greek Yogurt

Spiralized Sweet Potato Noodle Pancakes with Blueberry Chobani Greek Yogurt

Spiralized Sweet Potato Noodle Pancakes with Blueberry Chobani Greek Yogurt

 

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Comments

  1. I want to eat these now!!! Looks so good!!!

    xo,
    Katie
    http://www.pearshapedgirl.com

  2. Nice recipes….Wanna test it now !!!!!
    Thank you

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