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Pancakes From a Vegetable

Sweet Potato Pancakes

     I think spring is within sight.  According to the calendar it's already here, but I guess Mama Nature didn't get the memo.  

     I love sweet potatoes!  I love them any way you prepare them, I even munch on them raw.  Raw sweet potatoes are a tasty, crunchy snack.  Pancakes are a different story, I'm not a huge fan of them, but I love making them.  I know, it's a little weird to enjoy making something I don't like, but I don't think I've ever been called normal.

     Recently I had a couple of sweet potatoes that needed consumed, so, I baked one of them and ate it, but there was still one left.  What should I do with only one sweet potato?  Hmmmm.....sweet potato pancakes!


     They were fun to make, and super easy, I just put everything into a bowl, mixed, scooped out into a hot buttered skillet and cooked.  That's almost too easy, if that's possible.

     To make these, you begin with a cooked, mashed sweet potato.  You could boil it, but I just popped it into the microwave for a few minutes, just until tender. Then take off the skin and mash it with a hand mixer.  A potato masher would work too.

     
     I then added the rest of the ingredients and mixed them together.


     The batter was really thick, so I spread it out when I scooped it out and put it in the pan.  Next time I make them, I'll add a little more milk to the batter to thin it a little.

Sweet Potato Pancakes
makes 2-4 pancakes, depending on size

  • 1/2 cup cooked and mashed sweet potato
  • 2 eggs
  • 1/4 flour
  • 1/8 tsp baking powder (omit if using self-rising flour)
  • 1/8 tsp baking soda (omit if using self-rising flour)
  • pinch of salt (omit if you are using self-rising flour)
  • 1 tsp sugar or honey
  • 1/8 tsp ground cinnamon
  • optional milk to thin batter if necessary
       Make sure the sweet potato is completely mashed.  Mix all ingredients.  Scoop, or pour (depending on thickness of batter) onto a hot, buttered pan or griddle.  Cook as you would regular pancakes.  They don't bubble, so be careful not to cook them too long before flipping. I ate mine with sugar free syrup, but I imagine butter pecan syrup would be amazing!
       Nutritional info: Serving size: 2 4-inch pancakes; calories:151; total fat: 6.1 g; saturated fat:1.6        g; trans fat: 0 g; cholesterol: 164 mg; sodium: 307 mg; carbohydrates: 16.2 g; dietary fiber: 2.9      g; sugars: 6.5




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