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Sweet potato oatmeal breakfast pancakes with a spinach omelet..
When temperatures head south outside, you can find me turning up the heat inside! It's nice to even think about the joys of baking, frying and cooking 'inside' again.
So with the daily race to squeeze as many veggies and fruits into our diets as possible, here is a tasty way to start your day with three of them. (and if you're like me, you can't manage 5 - 6 daily servings let alone 7 - 10!)
Recipe for sweet potato oatmeal pancakes:
2 C old fashioned Quaker oats 3 C skim milk - place both in bowl and refrigerate overnight. Add 3 eggs - or substitute
1/2 c wheat flour
1 cooked and mashed sweet potato or butternut squash
1 1/2 teas. Baking powder
Dash of salt
1 T peanut or olive oil
1 teas. vanilla
1 T cinnamon
1/4 cup chopped pecans
Mix ingredients together and cook on lightly oiled griddle or pan. (makes about 16 - 18 small pancakes)
These are great rolled up with peanut butter spread on them and then dipped into your favorite syrup.
As breakfast sandwiches, you may place an egg, sausage patty, or omelet between two pancakes. We enjoy them with a spinach omelet as yet another means of adding a veggie. Serve with sliced cantaloupe, watermelon, or OJ.
Do you have a favorite way of getting your day started right with fruits and veggies?