Sweet Potato Pancakes

Local eats in January comprise mainly of root cellar vegetables, such as sweet potatoes. While I’m fond of these orange-fleshed jewels, I’ve also had my fill of them by this point and am eager to try to incorporate them into something novel. I’ve adapted this Williams-Sonoma Recipe into something healthier for an everyday breakfast using more sweet potatoes, whole grains, and even some whey protein, which is completely optional.  They freeze beautifully.  Cool them on a cookie rack prior to placing in the freezer and reheat in the toaster oven when you’re ready.

  • 2 cups cooked sweet potato (I roasted extra at dinner the night before, scooped out the flesh, and stored it in the refrigerator.)
  • 1/2 c milk (The original recipe calls for buttermilk, but I didn’t have any on hand.)
  • 2 eggs beaten
  • 1 cup whole wheat flour
  • 1/3 cup oat bran
  • 1/3 cup flax meal
  • 2 scoops unflavored whey protein (optional)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • dash of cinnamon
  • butter and or/oil for the pan

I used a stick blender to create a smooth mixture of the sweet potatoes, eggs, and milk. I then added the dry ingredients until just combined. Cook the pancakes in a stovetop pan in a little butter and/or oil.

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