These pancakes are:
Fun any time of day
A great use of leftovers
Perfect for the whole family
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
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.
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.