GF Sweet Potato Pancakes
It's that time of year when kids head back to school and mornings get even busier. These pancakes sneak in an extra serving of vegetables and are a delicious way to start the day. Or make them for dinner - breakfast for dinner is always a hit at our house.
GF Sweet Potato Pancakes
Ingredients
- 1 c (4 oz) Better Batter All-Purpose Flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 egg
- 1 1/2 - 2 c milk
- 1 Tbl brown sugar
- 1 Tbl vegetable oil
- 1 c sweet potato puree
- Butter for greasing the pan
- Maple syrup for serving
Notes: Make sweet potato puree by simmering a few small, scrubbed sweet potatoes about 15-20 minutes or until completely tender. Remove from the water and let cool enough to touch. Use a knife or your fingers to remove the peel. Use a mini chopper or blender to puree the cooked sweet potato. Alternatively, make an extra sweet potato when you are baking some for dinner and keep the pulp for these pancakes.
Instructions
Mix the dry ingredients. In a medium bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Mix the wet ingredients. In another medium bowl whisk together the egg, 1 1/2 c milk, brown sugar, oil, and sweet potato puree. Add in the dry ingredients and whisk well to combine. If the batter is too thick add in additional milk one tablespoon at a time until you reach your desires consistency.
Cook and enjoy. Heat a griddle or large skillet over medium heat and lightly grease with butter. Pour 2-3 Tbl batter onto the griddle and spread into a thin circle. Cook until pancakes are a deep golden brown on the first side, about 3-5 minutes.
Flip and continue to cook until golden brown and cooked through, about 3-4 additional minutes.
Serve hot with maple syrup. Makes 14+ pancakes, depending on size.
Adapted from Weelicious
