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Whole Wheat Sweet Potato Pancakes

I made sweet potato puree last week, some I used to make Sweet Potato Almond Cupcakes(egg free) and what ever was leftover I had in the fridge waiting to be used in a recipe that I had yet to discover. I don’t bake with sweet potato often and when it comes to sweet potato eating alone I really prefer it savory over sweet.
I decided to make pancakes with it. Winner that is. I just made up the recipe as I went along and it actually worked!
These pancakes are light and fluffy, moist and tender and just pure delicious. I really enjoyed one, rest I delivered to our neighbors’ house. I kept them on the steam so they would be warm and Jimmy lifted the bowl and smelled them first, they smelled so good and  then I was little tempted to take them back. I know they are in good hands, he’ll enjoy them.They are packed with nutrients and some fiber too, a perfect way to start a morning.
I had another post planned for this morning but decided to quickly change it up for a simple reason. Weekend is ahead and now with the recipe posted  you  can surprise your family with delicious and healthy pancakes on Sunday Morning.

Whole Wheat Sweet Potato Pancakes(7 large pancakes)

3/4 cup sweet potato puree
1/4cup honey
1cup milk
1/4 cup freshly squeezed orange juice(or use orange juice from the box, not made from the concentrate)
1/4 cup oil
1/2tsp vanilla extract(optional)
1 1/4 cup whole wheat pastry flour(you can usually find it in the isle with organic/specially baking ingredients)
1/4 cup rolled oats
2tsp baking powder
1tsp baking soda
1tsp cinnamon
pinch of salt

In a medium bowl combine wet ingredients : sweet potato puree, egg yolks, honey, milk, vanilla extract,orange juice and oil.Wisk well until smooth. Set aside
In another bowl stir togeher flour, oats, baking powder, baking soda, cinnamon and salt.
Beat 2egg whites until medium peaks are formed, they hold their shape but are not stiff.

Add dry ingredients into wet at once and stir, I used a whisk, stir just until well combined.
Fold the meringue into the batter.
Let rest for 5 minutes.
Heat the skillet, add a drop of oil and cook pancakes on medium to low setting
Mine cooked 4 -5 minutes on the first side then I flipped them and then I cooked them for another minute or so.
Enjoy sprinkled with vanilla sugar, your favorite syrup, jam or alone.


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