Directions 1. In a bowl, mix together the milk, sweet potato, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Note: The pre-cooked batter is much thicker than typical pancake batters. Resist the urge to thin it out. If desired, gently press the batter (with measuring cup or large spoon), working it into a round shape after pouring onto griddle.
Sweet Potato Pancakes
ReplyDeleteIngredients
• 1 2/3 cups milk
• 1 cup sweet potato puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar
• 2 cups whole wheat flour
• 3 tablespoons brown sugar (can be reduced to 2)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
Directions
1. In a bowl, mix together the milk, sweet potato, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Note:
The pre-cooked batter is much thicker than typical pancake batters. Resist the urge to thin it out. If desired, gently press the batter (with measuring cup or large spoon), working it into a round shape after pouring onto griddle.