When Saturday night’s dinner leaves you with a leftover sweet potato, plan on these pancakes for Sunday morning. In fact, if you don’t have sweet potatoes on the menu, it’s worth throwing one in the oven, just to make this breakfast treat!
Col's Sweet Potato Pie Pancakes*
1 cup all purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. kosher salt
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
¼ tsp. cayenne pepper
1 large sweet potato, baked
2 cups coconut milk
2 eggs
2 Tbsp. vegetable oil
2 Tblsp. agave nectar (brown sugar or honey would work fine)
1 tsp. vanilla extract
1. Sift dry ingredients, including spices, into a large bowl.
2. Place peeled sweet potato, milk, eggs, sugar and vanilla into a blender. Blend to puree sweet potato.
3. Pour sweet potato mixture into the dry ingredients. Whisk to combine, but don’t over mix.
4. Butter a griddle; pour ¼ cup of mixture onto griddle for each pancake. (The sweet potato has a tendency to burn, so I keep my griddle lower than with other pancakes – about 325 degrees F.) Flip the pancakes when the bubbles around the edges burst and remain open.
5. Serve with maple syrup or whipped cream. Walnuts would be a fine idea too!
*I know I owe you a pay-off shot, but the kids ate the pancakes so quickly I didn't get a shot of them on the plates!
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