Sweet Potato Pancakes

Hey Friends Hey!

So, if you didn't already know, I love Autumn and all the good that comes with it; the food, the foliage, the change in weather,the decor, apple spice, pumpkin spice, Halloween, Thanksgiving! Ok, I think you guys get it! I love playing around with holiday recipes! One of my faves, the sweet potato pancakes are always a hit. Honestly, anytime of year they are great but they are a great treat at fall brunch, Holiday Breakfast and a great crowd pleaser when you have a large family/friends gathering. And because we are REAL friends, you know this recipe is super easy and simple. You literally are just throwing some things together, but your taste buds will thank you for it.

I'm planning to share more recipes and a few side dishes and appetizers so that you don't have to be the person who doesn't show up with a dish this holiday season! I got your back guys!

So as always, enough of me talking. Let's get into this recipe.

What you'll need:

2 cup all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp pumpkin spice

¼ tsp kosher salt

½-1 c (one small) mashed sweet potato

2 c milk, divided ( I used cashew milk)

1 large egg

3 tbs melted unsalted butter (plus more for griddle)

½ cup plain or vanilla yogurt

1 tbs maple syrup

¼ cup brown sugar

1 tsp vanilla

Directions:

1. In a large bowl add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until well incorporated and set aside.

2. In a blender add the mashed potato, almond milk, egg, melted butter, yogurt, maple syrup, brown sugar and vanilla. Blend until well incorporated. The batter will be a little thick.

3. Add the wet batter to the flour mixture and whisk together. The batter will be thick, stir in the reserved milk a little at a time until you reach a smooth consistency. The batter will still be thick but not stiff.

4. Heat griddle or pan to medium/low heat and oil with butter.

5. Using an ice cream scoop to measure out batter on to griddle.

6. After the edges of the pancakes start to brown and crisp flip pancake over and cook through. This process will take about 3-4 minutes on each side.

7. Remove pancakes when done and serve with warm syrup!

*** The batter makes about 10-12 pancakes. Wrap extra pancakes in plastic wrap and freezes them. Microwave in the wrap for about 20-30 secs when ready to eat.***