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