I've got a yummy recipe for you all today. These sweet potato pancakes would be perfect for a breakfast or brunch. We like them for dinner, and they are sweet enough that you don't even need syrup (although they certainly go well with pure maple syrup or agave syrup too.) I've paired them with a simple zucchini scramble to make a Feingold-friendly as well as clean eating approved.
Sweet Tater Pancakes
*1 1/2 cup whole wheat flour
*2 tsp cinnamon
*1 TBS baking powder
*1 tsp salt
*1 large sweet potato
*1/4 cup melted butter
*2 eggs, beaten
*1 tsp agave syrup
*1 1/2 cups milk
*coconut oil for the skillet or griddle
1. Cover the sweet potato with water in a pot and boil for 20 minutes. Remove the sweet potato and put immediately into cold water. Slide the potato skin off and throw away.
2. Cut up the sweet potato into cubes. If the center of the potato is not completely cooked, put it in the microwave for a couple of minutes. Mash up the cubes.
3. Add the butter, eggs, agave, and milk to the sweet potatoes and mix well.
4. In a separate bowl, mix the dry ingredients (flour, cinnamon, baking powder, and salt.)
5. Add the dry ingredients to the sweet potato mixture and mix.
6. Grease your skillet or griddle with a little coconut oil. Spoon the batter onto the griddle in heaping tablespoons. Watch for bubbles to rise to the top before flipping pancakes to the other side. These pancakes will be a bit thick; so check to make sure they are cooked through before removing them from the griddle.
*1 medium zucchini, diced
*5 eggs, beaten
*1/2 cup milk
*dash of paprika
*dash of cinnamon
*1 TBS olive oil
1. Saute the zucchini in the olive oil over medium-high heat until nearly translucent and browned.
2. Mix the eggs, milk, paprika, and cinnamon together.
3. Pour the egg mixture over the zucchini and stir frequently until the eggs are cooked through and no liquid remains.