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Sweet Potato Cinnamon Pancakes
Serves: 8
Ingredients:
2 small sweet potatoes,
roasted and pureed
2 large eggs
1 ¾ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
2 Tbsp packed brown sugar
2 tsp cinnamon
1 tsp kosher salt
¼ tsp ground nutmeg
¼ tsp ground ginger
1 ¾ cups buttermilk
1 tsp vanilla extract
Topping:
¼ cup powdered sugar,
sifted
½ cup toasted pecans
1 cup maple syrup
Preparation:
In a medium bowl, stir flour,
baking powder, baking soda,
brown sugar, salt, cinnamon,
nutmeg and ginger. In a large
bowl, whisk buttermilk and
sweet potato puree, then
add eggs and vanilla. Fold
flour mixture into the egg
mixture. Melt butter in a
large skillet on medium heat,
then add pancake batter
in desired sizes. Cook until
bubbles start to form in
batter and pancake is golden
underneath, then flip and
cook other side until golden.
Garnish with maple syrup,
then sift powdered sugar
on top, followed by pecans.
Serve immediately.
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