Roasted Sweet Potato & Apple Pancakes
Serves: Makes about 1 dozen pancakes
  • 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
  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
  2. 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.
  3. Heat a large skillet (non-stick or cast-iron) or griddle over medium heat; grease with butter or oil. Pour about ΒΌ 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.
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.
Recipe by Red Kitchenette at