Happy New Year!! I could wax poetically about why this poor blog has been neglected for 6 months, but instead why don’t we find a use for some of those leftover sweet potatoes hanging around in your pantry!
Sweet potatoes…..I clearly remember as a kid, sitting on a bar stool in our kitchen when we lived in Salisbury, Maryland, staring at bits of sweet potato (or quite possibly yams) floating in my glass of water. We were made to finish our meals, and I did not like sweet potatoes. To get them down…like most kids, I would swallow my bites with a gulp of water to ease them down…..tasteless.
Fast forward to my early thirties…I fell in love with the brown sugar and marshmallow-laden sweet potato casserole, and promptly went about creating my own. This tradition stuck with me for many Thanksgivings, and got increasingly sweeter each passing year.
Who would have ever predicted that my taste buds would mature in a way that would welcome sweet potatoes close to their natural state. No longer do I need to coat them in sugar….they absolutely burst with sweetness when you roast them!! Dice a few, toss them in olive oil and roast them, you’ll see. ADDICTING!!! I can eat an entire pan myself….straight from the pan, or make up this palate pleasing Black Bean & Sweet Potato Tostada. Options are limitless.
Today though…we’re bringing those sweet potatoes to the breakfast table. These pancakes will hit the spot on a cold day in January, not to mention a good way to get sweet potatoes into your children *wink.*
Sweet Potato Pancakes
1 cup oat flour (I just grind oatmeal in my coffee grinder)*
1 cup whole wheat flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
2 heaping Tbsp honey granules or sugar
1 tsp cinnamon
1 cup milk
1 cup plain, whole milk yogurt **
1 cooked medium to large sweet potato, peeled and smashed with fork***
1/2 stick (4Tbsp) melted butter (real butter!)
Mix all dry ingredients. Then add in eggs, milk, yogurt, sweet potato and melted butter. Mix thoroughly, butter up that skillet and go! This recipe makes enough for the girls and I. Hubby is not much of a breakfast eater, but doubling the recipe will ensure that everyone gets their fill, as well as leftovers for other mornings.
Don’t forget to spread them with real butter, and drizzle pure maple syrup over them. Don’t be shy with the amount….pancakes are made for indulging! And if you’re still using anything other than pure maple syrup…it’s time to make the switch. You are missing out, my friend!
*You can use all whole wheat flour instead of the oat flour. As always, I use freshly ground whole wheat which really does take whole wheat to a ‘whole new level.’ Not to mention it’s packed with nutrients and vitamins.
**You can use all milk, or half milk, half water or even buttermilk. If using 2 cups liquid without any yogurt, maybe cut back to 1 1/2 cups milk (liquid) or milk/water combo. You really can’t mess it up, if your batter is too runny add a bit more flour.
***You could also use pumpkin instead of sweet potatoes, or even butternut squash…you’re only limited by your imagination. Be sure to try our favorite, fluffy pancake recipe and these low carb cream cheese pancakes.
ENJOY…and let me know your thoughts. It’s GREAT to be back!! Hoping we’ll see more of each other in 2011. I’m excited to get my groove back in the food blogging world. Hope to see some familiar faces!!
This recipe is linked up with Seasonal Sunday.