Made with mashed sweet potatoes, these pancakes are rich with a beautiful golden color. Perfect for breakfast or brunch, they pair wonderfully with maple syrup, toasted pecans or a dollop of yogurt.
Ingredients
2 medium sweetpotatoes
1 1/2cups all-purpose flour
2Tbsp sugar
3tsp baking powder
1tsp cinnamon
1/2tsp nutmeg
1/2tsp salt
1 1/2cups buttermilk
2 large eggs
2tsp butter, melted
3/4cup chocolate chips
Instructions
1
Preheat oven to 350F. Rub sweetpotatoes with oil. Wrap separately in foil and place in a baking pan.
2
Bake 45 to 60 minutes or until fork tender. Remove and let cool.
3
In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt.
4
In separate bowl, combine milk, eggs and melted butter. Whisk well with dry mixture.
5
Peel baked sweetpotatoes and mash with a fork. Fold 3/4 of the mashed sweetpotatoes into the batter. If needed, add additional milk, as your batter should be thick but easy to pour. Gently fold in the chocolate chips.
6
Heat a buttered pan over medium heat.
7
Pour 1/4 cup of batter onto pan; cook until bubbles begin to form, about 3 to 4 minutes. Flip and cook 2 minutes. Repeat with remaining batter.
8
Serve pancakes with remaining mashed sweetpotato, maple syrup and extra chocolate chips, if desired.
