Sweet Potato Buttermilk Whole Wheat Pancakes: A Recipe

Pancakes are one of Zoraida's favorite foods. She will almost always eat them, so they have become a staple. I like to make a larger batch at the beginning of the week and then have leftovers to reheat easily for quick breakfasts. They are even great to take on the go and eat them cold!

I typically make blueberry buttermilk pancakes, but have been trying to pack more nutrition into them. I had some left over baked sweet potato from dinner, so I thought I would try adding them into the batter and behold success! I had heard of sweet potato pancakes, so I thought it would work. I added cinnamon and brown sugar since they are a perfect pair with sweet potato. I love it when my experiments turn out!


Dry Ingredients:
3/4 Cup Whole Wheat Flour
1/2 Tbs. Sugar
1 Tbs. Brown Sugar
1 Tsp. Cinnamon
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Sweet Potato
A pinch of salt

Wet Ingredients:
1 1/2 Cups Buttermilk
1 Tbs Butter (melted)
1 Tsp. Vanilla
1 Egg

1. Heat cast iron skillet over medium.
2.Mix the dry ingredients in one bowl and the wet in another.
3. Pour wet ingredients into the dry and combine.
4. Spray pan with canola oil.
5. Use a 1/4 cup measuring spoon to ladle pancakes into pan.
6. Wait for bubbles and flip. The buttermilk should make them puffy.

Enjoy!

Thought for the Day: In a big family the first child is kind of like the first pancake. If it's not perfect, that's ok, there are a lot more coming along. ~Anthony Scalia