Delicious Dish #2: Sweet Potato Pancakies

This morning I felt the need to break out of the monotony of my typical weekend breakfast and spice things up. I did just that with a little assistance from the internet and the help of everyone's favorite Aunt Jemima. For some reason the scent, the texture and the taste of pancakes were on my mind and who else better to think of than Miss Jemima and her famously thin, fluffy, delectably-delicious cakes of batter! Now, lord knows I'm not actually going to cook up a batch of her delightful yet deadly blend of enriched flour and anti-nutrient infested cake mix, but rather search for a healthy alternative that will leave my taste buds satisfied and my gut intact. Here is what I found, compliments of health-bent.com.

Ingredients:

*3 eggs
*1 large sweet potato
*2 healthy spoonfuls of almond butter (.5 C)
*.5 C coconut milk
*1 tsp baking soda
*1 tsp baking powder
*2 tsp cinnamon
*.5 tsp nutmeg
*.5 tsp salt
*spoonful of coconut oil


Directions:

Boil your sweet potato until it's fork tender (30-40 minutes). The best/easiest part is you can simply add all of your ingredients into a blender or a food processor and blend thoroughly.

The batter should be liquid-y. It should run off a spoon. If you follow the ingredient list, this should not be a problem.

Heat your griddle/large, non-stick frying pan over medium heat. Once the pan begins to heat up, melt a generous bit of coconut oil and begin to pour in the batter in whatever shape or size you'd like. When the pancake begins to have surface bubbles near the center, flip and cook the other side (each side 2-3 minutes). Add a little more coconut oil to the cooking surface as needed between batches. Since the batter already has coconut oil in it, you don't need to overdo it.

The tricky part here is getting your heat right. You don't want it to hot or the cakes will burn before being fully cooked through. If you oil is smoking at any point, most likely the pan is too hot. Adjust your heat accordingly during cooking and you'll be fine. This wasn't too difficult but for safe measures keep an eye on your cakes.

Once the cakes are finished, I skipped the maple syrup and just drizzled a bit of honey over them so I could really preserve the flavor of the pancake. The honey makes for a great addition but don't overdo it, a little bit will go a long way.

Let me know what you guys think.

Thanks Auntie J!!

-AB