Sweet Potato Pancakes

INGREDIENTS :

1 3/4 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

2 tbsp. packed brown sugar

1 tsp. kosher salt

1 tsp. cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

1 3/4 c. buttermilk

2 small sweet potatoes, roasted and pureed until smooth (about ¾ cup puree)

2 large eggs

1 tsp. pure vanilla extract

Butter, for cooking and serving

Toasted pecans, for serving

Maple syrup, for serving

DIRECTIONS :

YIELDS: 8 SERVINGS

PREP TIME: 0 HOURS 25 MINS

TOTAL TIME: 0 HOURS 45 MINS

- In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger. 

- In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.

- Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.

- Melt butter in a large nonstick skillet or griddle over medium heat. When butter is foamy, reduce heat to medium-low and ladle a scant ½ cup pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes, then flip and cook other side until golden, another 3 minutes.

- Repeat with remaining batter. Serve with more butter, toasted pecans, and maple syrup.

ENJOY!