Fun Recipe Friday: Sweet Potato Pancakes

Pancakes are, of course, a mainstay in our household.  I never buy mixes, I make my own.  I keep it very healthy, usually with spelt or other alternative flours.  I often keep them egg-free and thicken with flax seed, applesauce, and more.  

I was whipping up this recipe for my Mom, who is eating a gluten-free, egg-free, dairy-free, corn-free diet!  Pretty crazy!  But she loves pancakes, so I was determined.  I started with my basic pancake recipe (substituting the appropriate ingredients), but was hoping she had some pumpkin on hand to thicken them up.  She didn't, but she did have white sweet potatoes.  I steamed it quickly, chopped it in, and the results were amazing.  

Sweet Potato Pancakes (yields about 12-14 pancakes)

2 cups flour of choice (I use half spelt, half millet flour)

1/2 cup quick cook oats

2 tablespoons ground flax seed meal

2 tsp. baking powder

1 tsp. sea salt

1 tsp. cinnamon

1 tsp. vanilla

1/2 cup dairy free yogurt (I use vanilla-flavored coconut yogurt)

1 3/4-2 cups dairy free milk (I like coconut, oat, or hazelnut milk)

2 tablespoons maple syrup

1/3 cup applesauce 

1 white sweet potato, cooked, mashed

Fresh blueberries (optional)

In a sifter, blend flour, salt, baking soda, and cinnamon into a medium bowl.  Stir in oats and flax seed.  Add milk, vanilla, yogurt, applesauce, and maple syrup.  Wrap sweet potato in plastic wrap and cook on high in a microwave for 5 minutes.  Mash in a small bowl with potato masher, then blend into pancake mixture.  Heat a griddle to 350 degrees; reduce to 325 degrees and cook pancakes about 3 minutes on each side.  Add fresh blueberries while cooking (if desired).  Drizzle with real maple syrup.

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