Say Sweet Potato...
Ahhhhhhh pancakes; they always envoke memories of my childhood. My mother would wake us up on Saturday mornings to clean and do chores. I always found a way to slip out of my responsibilities so I could help cook breakfast. Pancakes were usually on the menu each weekend. At my house, nothing ever came out of a box. My mom mixed everything from scratch. I was always fascinated with cooking; it was like science to me...put a bunch of things in a bowl and mix them together, add some heat and VIOLA...deliciousness. My mom never used a measuring cup, she simply put whatever amount "felt right" in the bowl and it would come out perfect each time.
I didn't find much value in recipes until I decided to share with others. I believe that everyone should be able to share in good food and good health. I therefore present to you, my Sweet Potato Pancakes. they're light but filling, low in fat, they have zero cholesterol, and high in fiber. I hope you enjoy them as I have. Happy Cooking.
Ingredients
1 cup all purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 3/4 cup almond milk
3 tbsp distilled vinegar
1/4 cup sweet potato
1 egg equivalent
3 tbsp melted Earth Balance (I use the soy free version)
1 tsp pure vanilla extract
Directions
In a large mixing bowl combine dry ingredients and set aside. In a small bowl, add vinegar to almond milk and allow to curdle (appr 2 minutes). add sweet potato, almond milk mixture, egg equivalent, Earth Balance, and vanilla extract to flour mixture and mix untill batter is smooth. Pour 1/2 cup of batter onto a griddle at 350°. Allow pancake to cook until most bubbles have popped, then flip and cook an additional 2 minutes. Serve warm and top with fresh fruit and pecans.
