Sweet Potato Pancakes

Happy Sunday folks. I hope you all have had a great time at church - be it in a church building, a quite moment with your Savior or enjoying His magnificent creation.

One reader asked about the sweet potato pancakes that I mentioned I sometime serve for breakfast.  What I buy from time to time is in the frozen section at Whole Foods or Central Market. I can't recall the brand, but they are actually cinnamon flavored pancakes made with sweet potato. They have a couple of other flavors and also make waffles.  The great things about these is that you just zap 'em for a few seconds and you have an easy, healthy breakfast (that can be on the go if you need it to be).

But, below is a good home-made option. This recipe is from Jessica Seinfeld's Deceptively Delicious cookbook.  It's easy and good.

Servings: Serves 4

Ingredients:

Pancakes (with Sweet Potato)

• 1 cup water
• 1/2 cup sweet potato puree (you can also use baby food)
• 1/4 teaspoon cinnamon or pumpkin pie spice (optional)
• 1 cup pancake mix
• Nonstick cooking spray
• 1 tablespoon canola or vegetable oil
• Pure maple syrup , for serving

Directions: 

In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine—the batter should be lumpy.

Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.

Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.