Looking for something a little different to spice up your normal breakfast routine? This sweet potato pancake recipe from Bust Magazine is so easy to prepare. We left out the sugar and found it's equally good as a side dish for dinner.
3/4 cup cooled, mashed sweet potato
2 Tablespoons canola oil
3/4 cup almond milk (or any other non dairy milk)
1/2 cup water
2 teaspoons apple cider vinegar
2 teaspoons sugar
1 teaspoon vanilla
1 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon each ground cinnamon and ground ginger
1/4 teaspoon ground nutmeg
pinch of ground cloves
How to Make It:
1. Prep your potato. Heat your oven to 350 and put the washed potato on the middle rack. Put a shallow pan on the bottom of your stove to catch any drips. The potato is done when you can easily insert a knife into the center.
2. Whisk together sweet potato, oil, almond milk, water, vinegar, sugar and vanilla in a large mixing bowl. Add the flour, baking powder, salt, and spices. Mix until there are very few lumps, but be careful not to over mix.
3. Preheat a large heavy bottom skillet over medium heat for at least 3 minutes. You will know it is hot enough when a drop of water dances around the pan. Spritz with a light coat of cooking spray. Pour 1/2 cup of pancake mix and cook until the top looks somewhat dry (about 3 minutes). Flip and cook for another minute. Top with pure maple syrup.
Do you have a breakfast recipe to share? Let us know!