Makes 16 pancakes
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
Pinch of fresh ground nutmeg
Dark chocolate chips
Powdered sugar for garnish
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!
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.