Seriously Sweet Potato Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 cups milk
- 2 whole eggs
- pinch nutmeg
- 1 1/2 cup whole wheat flour
- 4 teaspoons melted butter or coconut oil plus more for greasing skillet
- 1-2 tablespoons brown sugar (i use 1 tablespoon of organic whole c
- 1 sweet potato cooked until tender peeled and mashed
- Carbohydrate 18.2224852121418 g
- Cholesterol 75.5888888900611 mg
- Fat 3.53850604234397 g
- Fiber 2.09080969279379 g
- Protein 6.86617180547261 g
- Saturated Fat 1.47473930589375 g
- Serving Size 1 1 Serving (105g)
- Sodium 134.869944484261 mg
- Sugar 16.131675519348 g
- Trans Fat 0.541445111235311 g
- Calories 130 calories
1) In a large bowl, whisk together the dry ingredients: flours, baking powder, brown sugar, cinnamon, nutmeg, and salt.2) In a small bowl, whisk together the wet ingredients: milk, butter/oil, eggs, mashed sweet potato, and vanilla.3) Add the wet ingredients to the dry ingredients. Stir just until combined, but do not overmix. Let the batter rest for about 5 minutes.4) Cook batches in buttered skillet over medium-low to medium heat until bubbles form on the surface, then turn over and cook until golden brown. Watch pancakes closely so they don't burn. They cook quickly!5) Serve with butter and maple syrup.Cook fully, cool completely and store in a freezer bag. When ready to eat, just pull them straight from the freezer, stick them in the toaster, and then microwave for 10-20 seconds if still cold in the middle.
