Sweet Potato Pancakes

If you’ve read my bio you know I’m not much of a vegetable person, but one vegetable I do love is a sweet potato.  I love it anyway you can cook it – baked, mashed, fries, casseroles, or mixed in other recipes. So when I went to the Red Mesa Cantina for brunch and saw sweet potato pancakes on the menu there was no question what I was going to order. Sweet potato pancakes please! After eating them and overly enjoying every single bite I just had to try to make my own at home.

First thing’s first, the sweet potatoes.  I went to the store and bought 4 large sweet potatoes then went home and baked them until they were cooked through.  Then I pulled out my food processor and filled it with the sweet potatoes minus the skin.  Pureed it until smooth and separated it into 1/2 cup portions in freezer bags and threw them in the freezer until I was ready to use it.  After it was all said and done those 4 sweet potatoes gave me about 3 1/2 cups of puree.  Now I can add sweet potatoes into my recipes without having to worry about pureeing a sweet potato every time.  Make sure to save some sweet potato for this month’s Muffin Top Monday!  Yum I can’t wait to share that recipe!

About 10 to 20 minutes before you plan to make your pancakes, pull the puree out of the freezer and defrost in a bowl of water.  It will defrost fast.  Or you can put it in the refrigerator over night.

For the pancakes I decided to start simple and get a store bought pancake mix.  If you want to do completely homemade here is one of my favorite pancake recipes.

 

Ingredients

 2 cups store-bought pancake mix

1 1/2 cups milk

2 Tablespoons Kelapo Coconut Oil

2 eggs

1 cup sweet potato puree

1 dash ground nutmeg

1/4 – 1/2 teaspoon ground cinnamon (depending on how much you love cinnamon)

Kelapo Coconut Oil, to grease griddle

 

Mix together the pancake mix, milk, Kelapo Coconut Oil, eggs, nutmeg, and cinnamon until blended.  The batter might be a little lumpy. Fold in the sweet potato puree until completely mixed in.

Grease a griddle or pan with Kelapo Coconut Oil and heat over medium heat.  Once heated pour pancake batter on griddle as big as you would like the pancakes to be, around 1/4 cup of batter.  Flip once bubbles start to form on the top and edges begin to look a little cooked. Cook until golden brown. Top immediately with Kelapo Coconut Oil or butter and maple syrup.

Serve alone or with bacon and eggs. YUM! Enjoy!

 

– JR

 

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2 Comments Post a comment

  1. August 7, 2011 at 2:44 pm

    Mmm.. I made a grilled sweet potato dish the other day, love sweet potato: http://bit.ly/osq0yH

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