"There is hardship in everything, except eating pancakes."
- Charles Spurgeon
I don't know about you, but I knew sweet potatoes mixed with pancake better would be a good thing! I was really excited to initially try this recipe a while ago, and I was right! It's really really good! Quick, simple, flavourful and filling. So happy with how these turned out, so I absolutely hope that you will give these a go if you are a sweet potato lover like me, or just want to try something new! Happy eating!
Ingredients:
1 1/2 cups (230g) - All purpose flour
2 tsp - Baking powder
1/2 tsp - Baking soda
2 tbsp - Brown sugar
1/2 tsp - Ground cinnamon
1/4 tsp - Ground nutmeg
1 cup (160g) - Sweet potatoes (mashed)
1 egg
1 tsp - Vanilla extract
1 - 1 1/2 cups (234g - 370g) - Almond milk
2 tbsp (24g) - Butter (melted)
Directions:
Roll your sweet potatoes in 2-3 dry paper towels. Wet the rolled up sweet potatoes with water until they are completely damp and place into a microwave for 5-7 minutes depending on the size of the sweet potatoes.
When the sweet potatoes are completely soft, carefully remove from the microwave, unravel and slice them open. Take out the insides and mash them. Set aside to cool.
In a small pan, melt the butter. Set aside to cool down.
Next, combine the dry ingredients in a bowl. Whisk together.
In a separate bowl, combine the sweet potatoes, egg, vanilla, almond milk and butter. Whisk until completely smooth and everything is fully incorporated.
Add the dry to the wet and mix. Stop once all the flour is completely incorporated. You should have a thick batter. It should not be runny at all.
Pour batter into frying pan set to a medium heat. Flip once you see many hole forming at the top of the batter, about 3-4 minutes. Flip to the other side and wait another 3-4 minutes. Your pancakes should be a beautiful golden brown colour.
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