- 1 cup sweet potatoes, mashed
- 2 cups low-fat milk
- 2 ea eggs, large
- 1 Tbsp brown sugar
- 1 tsp vanilla
- 2 cup white whole-wheat flour (King Arthur)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 cup almonds, sliced
Make a plan to have breakfast for dinner or just breakfast for breakfast this week with our take on sweet potato pancakes. This recipes comes from our Health Eating with David class in January of 2010. Enjoy a warm, hearty meal knowing you are feeding your family the healthy way.
Sweet Potato Almond Pancakes with Banana and Honey
In a mixing bowl, whisk the dry ingredients together. Whisk the wet ingredients in another bowl and add the wet to dry and stir just to combine. Depending on the thickness of the batter, you can thin it down with a little more milk. Set the batter aside and allow it to rest for 5 minutes.
Heat a non-stick griddle over medium heat. Spoon batter (2 Tbsp) and top with sliced almonds and cook until bubbles form, about 2 minutes. Flip and cook until other side is golden, about 2 minutes. Serve immediately with sliced bananas and honey.
Tip – They freeze beautifully, so double the recipe and freeze them for mornings when you’re pressed for time.