Sweet Potato Pancakes & KISS Tofu Scramble

Sweet Potato Pancakes and KISS Scramble

Sweet Potato Pancakes

Sweet Potato Pancakes

Ingredients (makes about 14 pancakes)

  • 1 medium sweet potato
  • 2 cups Bisquick
  • 2 Tbsp brown sugar
  • 1 Tbsp cinnamon
  • 1/8 teaspoon nutmeg
  • 1 3/4 cups almond milk
  • 1/4 cup vegetable oil


  • Mrs. Buttersworth Lite Maple Syrup
  • Smart Balance Vegan Butter


  1. Microwave sweet potato on high for 6 minutes, or until tender. Remove skin and mash potato with a fork.
  2. Meanwhile, combine all ingredients, except for the sweet potato, in a medium bowl and mix well.
  3. Add mashed sweet potato to the rest of the ingredients and mix well until mixture is mostly smooth.
  4. Pour about 1/4 cup on a hot griddle for each pancake. Cook until bubbles break on surface. Turn; cook until golden, or about 3-5 minutes total.
  5. Keep cooked pancakes in toaster oven at 175 degrees to keep warm until served.

Keep It Sweet & Simple (KISS) Tofu Scramble

KISS Tofu Scramble

  • 1/2 of a medium sweet potato, cooked and mashed
  • 1 cup broccoli, chopped
  • 1 cup fresh spinach
  • 1 tomato, chopped
  • 1 block extra firm tofu, drained and diced in large chunks
  • 1/2 Tbsp turmeric
  • 1 tsp each of paprika, onion powder, garlic powder, and crushed red pepper
  • 2 tsp Italian seasoning
  • 1/2 tsp curry powder (optional)
  • 1 Tbsp extra virgin olive oil


  • Heinz No Salt Added Ketchup
  • Texas Pete Hot Sauce


  1. Heat olive oil in a medium pan over medium heat.
  2. Add all veggies and sauté for about 5 minutes, or until veggies are tender.
  3. Add tofu and cook for another 5 minutes, stirring frequently.
  4. Add spices and simmer on low for about 5 minutes.

Pancakes and Scramble

One thought on “Sweet Potato Pancakes & KISS Tofu Scramble

  1. Pingback: L’eggo My Ego | The Vegan Wannabe

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