1 medium California Sweetpotato, cooked, peeled and pureed
2 cups whole wheat flour
2 cups almond milk
3 teaspoons baking powder
3 tablespoons brown sugar
1 teaspoon cinnamon
Pinch of fresh ground nutmeg
Dark chocolate chips
Powdered sugar for garnish
Makes roughly 16 pancakes
Prep time: 10 min.
- Heat your griddle or skillet and spray with cooking spray just before putting pancakes on pan.
- Combine all the ingredients, except the chocolate chips, in a bowl and mix. Do not over mix, but make sure the sweetpotato is thoroughly distributed in the batter.
- Using a 1/4 measuring cup, spoon the batter onto the griddle or skillet. Place a small amount of chocolate chips on the uncooked side of the pancake and cook for roughly 2 minutes. Keep an eye on the pancakes as they may require different cooking times than standard cakes. Once you start to see bubbles form and pop on the surface, you can usually flip them over. Cook for 30 seconds to one minute on the other side.
- Sprinkle with powdered sugar, serve and enjoy!
Recipe courtesy of Gathering Green