These naturally sweet pancakes are a satisfying way to sneak more vegetables into your diet.
Sweet Potato Pancakes
1 ½ cups flour (I created a gluten-free version using a combination of Bob’s Red Mill all purpose baking flour and brown rice flour by the same company.)
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
1 ¼ cups mashed cooked sweet potatoes
2 eggs, beaten
1 ½ cups milk of your choice (almond, oat, regular milk, etc.)
¼ cup butter, melted
Sift dry ingredients into a medium size mixing bowl. In a smaller mixing bowl, beat eggs until the yolks incorporate into the whites. Add sweet potatoes, milk and melted butter and stir to combine. Add wet ingredients into the dry ingredients and using a few swift strokes, mix until incorporated. Don’t over mix. (It’s ok if batter is a bit lumpy.) Drop small amounts of batter* onto a hot, greased griddle and fry until browned on both sides. You’ll know it’s time to flip them when bubbles begin to appear.
*a tablespoon of batter will yield silver dollar pancakes while ¼ cup will yield pancakes that are about 4-5in in diameter.