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
This includes one 4″ pancake, 1 tbsp maple syrup, 4 nectarine slices, 5 pecans, and 1 oz of Chobani!
*This is an estimate based off of CalorieCount.com.
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.
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!