A delicious and hearty pancake recipe made with Sweet Potatoes and Oatmeal.
1 cup cooked sweet potato flesh (about 1 medium sweet potato)
1 1/2 cups rolled oats
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
3/4 tsp ginger
1/2 tsp salt
2 tsp vanilla extract
1 tbsp honey or maple syrup
1 cup almond or other non dairy milk
Avocado or other neutral oil for frying
Pancake toppings – nuts, fresh fruit, butter, syrup
Add all ingredients to a blender or food processor and blend on high until smooth.
Let batter rest for 5 minutes.
Heat a nonstick skillet or griddle on medium low with a little bit of neutral oil.
Use a 1/4 cup measuring cup to spoon batter onto hot skillet or griddle.
Watch for bubbles throughout the uncooked side of the pancake and flip once. About 2 minutes.
Cook other side another minute or so until cooked through.
Top and serve immediately.
Heat the oven to 200 and put cooked pancakes on a baking sheet to keep warm until ready to serve.