Seriously Sweet Potato Pancakes

These Sweet Potato Pancakes are another Freezer Club "home run" recipe thanks to our buddy and former FC member, Devin.  They are fluffy pancake perfection, if you ask me.  This morning, however, I inadvertently made a different Sweet Potato Pancake recipe from Food Network (thinking it was the same one we've made for Freezer Club).  It, too, was awesome!  I doubled a batch this morning, fed them to my fam, and then froze another 14 for more quick breakfasts.  Fyi, if you freeze them, just pull them straight from the freezer, stick them in the toaster, and them microwave for 10-20 seconds if still cold in the middle.

Here is the recipe that I made this a.m.  My "healthy refuge" changes are in parentheses.

Sweet Potato Pancakes
From: Food Network
Makes: 10 pancakes (4-6 servings)

1 cup all-purpose flour (used 1/2 cup)
1 cup whole wheat flour (used 1 1/2 cup)
4 teaspoons baking powder
2 tablespoons brown sugar (used 2 Truvia packets and 1 T Agave syrup as a substitute)
1 teaspoon cinnamon
pinch nutmeg
2 cups milk (used carrageenan-free plain soy milk)
4 teaspoons melted butter, plus more for greasing skillet (used Smart Balance)
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed (used 1/2 mashed sweet potato and 1 Granny Smith apple, grated)
I also added:
    1/2 tsp vanilla
    1/4 tsp salt

Pecan butter, recipe follows (just used Smart Balance)

Maple syrup, for serving (we used Agave Syrup)

This was my doubled batch this morning.

In a large bowl, combine all ingredients. (I mixed the wet ingredients and dry ingredients separately, then combined them.)  Mix together and whisk until smooth. (I let the batter rest for about 5 minutes.)  Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.

The little beauties take about 3 minutes on the first side and 2 minutes on the second, at least on my griddle.

Pecan Butter:

1/4 cup finely chopped pecans toasted and cooled

1/2 pound butter, softened

1/2 teaspoon cinnamon

1 teaspoon vanilla

1 tablespoon brown sugar

1 tablespoon honey

Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

Yield: 10 servings

Nathan wasn't thrilled with me making him pause his pancake eating so I could snap a shot. 

You may also enjoy:

Sweet Potato French Toast

Pumpkin and Apple Pancakes