I have a thing for pancakes…Seriously I love pancakes! They are a great, fulfilling breakfast in the morning to fuel my runs. I also have a superstition about eating pancakes before every race. I love that I can put anything in my pancakes. My go to toppings are chocolate chips, blueberries, and bananas. A few days ago I made them with frozen raspberries.. Yum!
Today I went on a little adventure with Shea in the freshly fallen snow. I just purchased Backcountry Nordic skis at the Wilderness Sports Demo Sale earlier this month but it has been so sunny and warm I didn’t think I would be able to use them, until it started snowing for 5 days straight.
Anyways, back to Pancakes. I came home from our adventure starving and as usual nothing in the pantry was catching my appetite. I saw the sweet potato and thought about the recipe my cousin Adena (www.adenaroseayurveda.com) sent me for a sweet potato pancake a few years ago. I tried finding the recipe in my email somewhere but it was gone. I briefly thought about calling her to get it until I realized that I probably could just figure out how to make my own sweet potato pancakes.
And it was delicious so I thought I should share it with all of you.
Sweet Potato Pancakes
- 3/4 cup sweet potato (grated)
- 1/2 cup flour
- 1 tbs sugar
- 1 tsp baking powder
- 1 egg
- 1/2 cup milk (I use almond but any will do)
- 2 1/2 tbs olive oil (you can use melted butter or veg oil)
- Toppings: Maple syrup, whip cream, butter, honey, cinnamon, nutmeg (any combination of these that you desire)
*Recipe makes two large pancakes
Grate the sweet potato into a different bowl. Add the egg, milk and 1/2 tbs of oil and mix together well.
Then slowly fold the dry ingredients in with the wet. Mix together well.
Heat a medium sized non-stick skillet over med-high heat and pour a tbs of olive oil onto the pan and let it warm up. Then pour half the batter onto the skillet and wait until you see bubbles in the middle of the pancake before flipping. Turn on the oven to keep pancakes warm while you make more.
Top pancaked with whatever you want (my favorite combination is maple syrup, butter and cinnamon) and then enjoy!