I suggest using leftover roasted sweet potatoes from dinner the night before to save time in the morning. Double the recipe and freeze half for next time, it's just as good!
2 1/2 cups mashed sweet potatoes
1 1/2 cups all-purpose flour (I use King Arthur all natural white, whole wheat)
3 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 tsp. cinnamon
1/2 tsp. vanilla
2 eggs, beaten
1 1/2 - 2 cups milk (if dairy free use soy or rice milk)
2 tablespoons butter, melted (if dairy free use canola oil)
Combine mashed sweet potatoes, eggs, milk and butter medium size bowl. In separate bowl sift dry ingredients and add to wet; mix well.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
Serve with warm pure maple syrup (add a tablespoon of apricot preserves to syrup for something different)!
Cindy Karas
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