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chocolate

California Sweetpotato Pancakes with Dark Chocolate Chips

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California Sweetpotato Pancakes with Dark Chocolate Chips

SweetpotatoPancakes.jpg

Makes 16 pancakes

Ingredients
1 medium California Sweetpotato, cooked, peeled and pureed
2 cups whole wheat flour
2 cups almond milk
2 eggs
3 teaspoons baking powder
3 tablespoons brown sugar
Pinch of fresh ground nutmeg
Dark chocolate chips
Powdered sugar for garnish

Instructions

1.    Heat your griddle or skillet and spray with cooking spray.
2.    Combine all ingredients, except the chocolate chips, in a bowl and mix. 
3.    Using a ¼ measuring cup, spoon the batter onto the griddle or skillet. 
4.    Place a small amount of chocolate chips on the uncooked side of the pancake and cook for roughly 2 minutes.
5.    Once you start to see bubbles form and pop on the surface, flip.
6.    Cook for 30 seconds to one minute on the other side.
7.    Sprinkle with powdered sugar, serve and enjoy!

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

This weekend calls for pancakes, but not just any pancakes. Everyone will be jumping out of bed as you prepare Emily McLaughlin’s California Sweetpotato Pancakes with Dark Chocolate Chips, as featured on her blog Gathering Green. This recipe is a really “sweet” way to start the day. 

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Sweetpotato Oatmeal Cookies

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Sweetpotato Oatmeal Cookies

Sweetpotato Oatmeal Cookies

Makes 20

Ingredients:

1 1/2 cups old-fashioned rolled oats
1 1/4 cups whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup orange- or yellow/white-fleshed sweetpotato puree
3/4 cup packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/3 cup chopped pecans or walnuts, toasted
1/3 cup raisins
1/4 cup semisweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

  2. In medium mixing bowl, whisk together the oats, flour, cinnamon, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the sweetpotato puree, sugar, butter, egg, and vanilla. Add the dry ingredients to the wet ingredients, stirring until just combined. Gently stir in the nuts, raisins, and chocolate chips.

  3. Drop the dough by heaping tablespoons onto the prepared baking sheets, arranging them 2 inches apart. Flatten each mound by hand or with the back of large spoon. Bake until golden brown and just set, about 15 minutes.

  4. Transfer to wire racks and cool for 5 minutes. Remove the cookies from the baking sheets to the wire racks and cool completely.

Recipe courtesy of Nutrition Budgeteer

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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