• 4servings
  • 40minutes
  • 361calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, H, C, E
MineralsZinc, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 eggs , yolk and white separated

  2. 3/4 cup white potato , cooked and mashed to form

  3. 3/4 cup unflavoured

  4. mashed potatoes

  5. 1 1/4 cups skim milk

  6. 1/2 teaspoon vanilla

  7. 1 1/3 cups flour

  8. 1 teaspoon cinnamon

  9. 2 1/2 tablespoons brown sugar

  10. 2 1/2 teaspoons baking powder

  11. 3/4 cup orange juice

  12. 1/4 teaspoon orange zest

  13. 6 dried apricots, finely chopped

  14. 1 pinch cinnamon

  15. 3 tablespoons pancake syrup

  16. 3 tablespoons water

  17. 1 1/2 teaspoons Splenda sugar substitute or 1 1/2 teaspoons sugar

  18. 1/3 teaspoon brown sugar

Instructions Jump to Ingredients ↑

  1. For the MASHED POTATO: peel and dice two medium-small white potatoes.

  2. Place in a medium saucepan on high heat and add enough water to cover.

  3. Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.

  4. Mash potatoes with potato masher and enough milk to make them creamy.

  5. For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.

  6. Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.

  7. In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.

  8. Stir in pancake syrup. Serve warm.

  9. For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.

  10. Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.

  11. Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.

  12. Add milk and vanilla, and whisk till smooth.

  13. Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.

  14. Fold in beaten egg whites.

  15. On a greased or cooking sprayed griddle or pan, cook pancakes using ¼ cup per pancake (batter will be quite thick); cook until bubbles start to appear and flip.


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