Ingredients
-
-
3/4 cup white potato, cooked and mashed to form 3/4 cup unflavoured
-
mashed potatoes
-
1 1/4 cups skim milk
-
1/2 teaspoon vanilla
-
1 1/3 cups flour
-
1 teaspoon cinnamon
-
2 1/2 tablespoons brown sugar
-
2 1/2 teaspoons baking powder
-
-
1/4 teaspoon orange zest
-
6 dried apricots, finely chopped
-
1 pinch cinnamon
-
3 tablespoons pancake syrup
-
3 tablespoons water
-
3/4 cup orange juice
-
2 eggs, yolk and white separated
Instructions
- For the MASHED POTATO: peel and dice two medium-small white potatoes.
- Place in a medium saucepan on high heat and add enough water to cover.
- Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.
- Mash potatoes with potato masher and enough milk to make them creamy.
- 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.
- Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.
- In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.
- Stir in pancake syrup. Serve warm.
- For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.
- Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.
- Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.
- Add milk and vanilla, and whisk till smooth.
- Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.
- Fold in beaten egg whites.
- 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.