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These sweet potato pancakes are spiced with cinnamon, nutmeg and clove. Be warned: they are heavily spiced! If you prefer more subtly spiced cakey things, you might want to cut down on the cinnamon and cardamom.
Preheat oven to 375 F. Poke the sweet potato a few times with a fork, put it on a foil lined baking sheet and bake at 375 F until soft when squeezed, about 45 minutes to an hour. This is best done ahead of time. When it’s cooled, pull the skin off and mash the potato. You should have about 1 1/2 cups of mashed potato.
In a large bowl, mix all the dry ingredients (flour through salt). A note on the flour: I used a mix of spelt flour and whole wheat flour, but you could use all spelt flour, all whole wheat, or even all white flour. I’m sure whatever you have in the pantry will work! Whisk in the almond milk and mashed sweet potato.
Heat a non-stick pan over medium heat. Once hot, add a pat of vegan butter or coconut oil and swirl to coat. Ladle a scoop of the pancake batter into the center of the pan. Cook until bubbles start to form in the center of the pancake. Flip only once, and cook on the other side until browned. Remove it to a plate while you repeat with the remaining batter.
It’s pretty much a rule that the first pancake is an ugly duckling. See how it looks when you cut into it (then eat it yourself!). The sweet potato adds a lot of moisture, so the middle may still be a bit mushy even though the outsides are nicely browned. If this happens, add more milk to the batter, 1/4 cup at a time. This will make thinner pancakes that cook more quickly on the inside. You may also have to turn the heat down as you go along and the pan heats up more, especially if you have electric burners.
Top with apple sauce, maple syrup, pecans, cranberry sauce, or your favorite pancake toppings.
Looking for a tasty way to use up some leftovers in the fridge, I decided to take two of my favorite ingredients, eggs and grits and transform them into a luscious, mini casserole. This not only comforts, but gets your taste-buds excited. Try this easy recipe for a delicious brunch or light dinner. You will be happy you did!
A twist on a classic quiche, with a new and fun crust!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!