Sweet Potato Pancakes
Ingredients:
½ cup white unbleached all-purpose flour- ¾ cup wheat/white flour
- 2 Tablespoons cane sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 6 Tablespoons roasted sweet potato, mashed
- 1 cup low-fat milk; 1% or 2%
- ½ cup unsweetened coconut milk
- 1 egg beaten 1 teaspoon virgin coconut oil
- 1 teaspoon vegetable oil
- 1/2 cup toasted pecan pieces (eliminate for nut allergies)
Preparation:
- Sift dry ingredients together into a bowl. Beat egg lightly and add milk, coconut milk, and both oils together to form wet ingredients. Make a well in the dry ingredients and add the wet. Quickly incorporate until smooth with whisk. (Add more coconut milk if you like a thinner pancake.) Mix in the toasted pecan pieces. All white unbleached flour will work. I use the white/wheat to make it more healthy)
- Best served warm with honey butter, infused ginger maple syrup. (Moosewood Hollow) or applesauce.
