I’ve been really into repurposing leftovers this week. Our easter ham became Green Eggs and Ham, and last night our side dish of roasted sweet potatoes and apples became pancakes for dinner (apparently I’m into breakfast for dinner this week as well….). But back to the pancakes. Whoa, were these good. Like a pumpkin pancake, only way better. The combination of sweet potato and apple is sweet yet savory, subtle yet familiar, and fluffy yet lightly crisped on the outside. Warm and mildly spiced, these are the perfect breakfast, lunch, or in our case, dinner. I mean, they do have a vegetable in them!
These pancakes are:
- Fun any time of day
- Healthy
- Fiber-filled
- Whole-grain
- A great use of leftovers
- Naturally sweetened
- Wholesome
- Perfect for the whole family
Roasted Sweet Potato & Apple Pancakes
Serves: Makes about 1 dozen pancakes
Ingredients
- Oil or butter for cooking
- 1 cup whole-wheat pastry flour or white whole-wheat flour
- 2 teaspoons baking powder
- 1 tablespoon flax meal
- 1 large egg
- 1¼ cups milk
- 1 tablespoon pure maple syrup
- 1 tablespoon coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1 cup roasted sweet potato-apple puree (See notes for recipe)
- Maple syrup, cranberries, or greek yogurt and honey for topping
Instructions
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
- In a large bowl, mix together flour, baking powder, and flax meal. In a separate bowl, whisk together egg, milk, maple syrup, oil, vanilla and sweet potato-apple puree. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Heat a large skillet (non-stick or cast-iron) or griddle over medium heat; grease with butter or oil. Pour about ¼ cup of batter onto pan. Cook until you see a few bubbles on the surface of the pancake, about 1 to 2 minutes. Flip with a spatula and continue to cook until browned on the underside, about 1 to 2 minutes more. Transfer to a baking sheet (or platter), covering loosely with foil, and keep warm in oven. Continue with more oil/butter and remaining batter. Serve warm, with desired toppings.
Notes
To make roasted sweet potato-apple puree:
Preheat oven to 425 and line a baking sheet with parchment paper.
Toss 1 peeled and diced small sweet potato and 1 peeled and diced red apple with 1 tablespoon olive oil, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg and ½ teaspoon salt. Roast in oven for 20-25 minutes, until easily pieced with a fork and lightly browned. Let cool slightly and puree in a food processor until smooth.
Preheat oven to 425 and line a baking sheet with parchment paper.
Toss 1 peeled and diced small sweet potato and 1 peeled and diced red apple with 1 tablespoon olive oil, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg and ½ teaspoon salt. Roast in oven for 20-25 minutes, until easily pieced with a fork and lightly browned. Let cool slightly and puree in a food processor until smooth.
[…] about that? I experiment with pancakes all the time, flour-less ones, gluten-free ones, even vegetable ones. Just subtract the maple syrup and the options become […]