Sweet Potato Pancakes

Ingredients (serves 3)

• 2/3 c. sweet potato flesh, boiled or roasted until very soft
• 1 c. milk
• 2 T. vinegar
• 2 1/2 T. butter
• 2 eggs
• 1/4 c. greek yogurt
• 1/2 c. white whole wheat flour
• 1/2 c. all-purpose flour
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. cinnamon
• 1/4 t. salt
• 2 T. sugar (I use turbinado)

Instructions

Mash the sweet potato flesh well with a potato masher or the back of a wooden spoon. Set aside.

Stir together the milk and vinegar in a small bowl and set aside.

Melt the butter in a small bowl and set aside to cool slightly.

In a medium mixing bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon.

In a separate small bowl, whisk together the eggs, sweet potato, soured milk, greek yogurt, and butter.

Make a well in the center of the dry ingredient bowl and pour in the wet ingredients. Stir gently just until combined.

Preheat a griddle to 300 degrees (or a skillet on medium heat) and spray with oil. Add the batter in scoops of 1/3 c.

When the bottom of the pancake is brown, flip and cook the other side. (These are thick pancakes so make sure they’re done before removing them from the griddle!)

Serve with butter and maple syrup and ENJOY!