The breakfast vegetable. Just add water. Low in saturated fat & cholesterol. Certified by American Heart Association. heartcheckmark.org. While many factors affect heart disease, a diet that is low in total fat, saturated fat and cholesterol combined with a healthy lifestyle may reduce the risk of heart disease. Serving Suggestions: Add pecans, blueberries, strawberries. Sweeten to taste. The National Center for Science in the Public Interest has ranked the sweet potato as the No. 1 vegetable in nutrition in the United States. On the overall value comparison, it ranked the sweet potato as more than twice as nutritious as the second ranked vegetable. Research has proven that beta carotene aids in prevention of certain types of cancer. Goodness grows in North Carolina. www.bruceyamsbrand.com. Product of USA.
6 oz (170 g) x 12
0.5 cup dry mix
3 per pack
Sweet Potato Pancakes: What You Need: 3/4 cup of water; wire whisk; griddle; bowl. Reminder: Lightly oil skillet or griddle before each pouring to prevent sticking. 1. Heat skillet or griddle over medium-high heat or to 375 degrees F. Surface is ready when drops of water sizzle then disappear almost immediately. 2. Blend together pancake mix and water in a bowl using a fork on wire whisk. Stir until large lumps disappear. Over mixing may toughen pancakes. For Best Results: Allow mixed product to stand for five minutes to rehydrate all ingredients before cooking. 3. Pour 1/4 cup (2 oz) batter on griddle for each 4 inch pancake. 4. Bake on hot griddle for about 2 minutes. Turn and cook about 1 minute or until golden brown. Servings: 4-6 pancakes. Pancake Mix: 1 bag. Water: 3/4 cup.
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