Ingredients
The following ingredients have 4 Servings
- 2 medium sweet potatoes, cooked
- 1 1/2 cups of all-purpose flour
- 3 tablespoons of sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground nutmeg
- 1 1/2 cups of milk (you can use unsweetened almond milk)
- 3 tablespoons of unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon of vanilla
- Pecans
- Brown Sugar
- Mini Marshmallows
Instruction
- Cook sweet potatoes. I put mine in the microwave for about 10 minutes. Remove skins. Optional: Process sweet potatoes in a food processor for a minute to make them extra creamy.
- Combine dry ingredients for pancakes in a large bowl and set aside.
- Combine wet ingredients and then fold in sweet potatoes.
- Add the wet ingredients to the large bowl with the dry ingredients and mix thoroughly.
- Using a 1/4 cup measuring cup, pour 1/4 cup of the batter onto a pre-heated skillet.
- Cook until golden brown on each side. These take a bit longer to cook than traditional pancakes.
- Take one pancakes per person that you are serving and place them on a baking sheet. Top with pecans and mini marshmallows and broil them on HIGH on the bottom shelf of the oven. Broil for ~8 minutes watching carefully that the marshmallows do not burn.
- Stack the broiled pancakes on top of plain sweet potato pancakes, sprinkle with brown sugar, and cover in maple syrup and ENJOY!!
