September 8, 2009 by Shannon
I’m happy to say I actually established a meal plan last week, and did a good job sticking to it! (It’s amazing how far a little forethought goes when making out a grocery list.) I made sweet potato fries to go with homemade veggie burgers, and another night I grilled sweet potatoes to go with a quiche. But I had one lone sweet potato left, and a little coconut milk leftover from a coconut curry. So I thought — why not use up the leftovers in pancakes on Labor Day morning?
This pancake is sweet, filling and fluffy. You get an extra dose of fiber and protein from the whole wheat flour, and extra vitamin A from the sweet potato. Although this recipe calls for both coconut milk and skim milk, you can just use skim. But I like the little hint of coconut sweetness — it adds another dimension of flavor to the pancakes. By the way, my guys LOVED these. Kellan ate as many as I did.
Whole Wheat Sweet Potato Pancakes
- 1 3/4 cup whole wheat pastry flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup coconut milk
- 3/4 cup skim milk (if you don’t have coconut milk, you can use 1 3/4 cup skim milk)
- 2 eggs, beaten
- 1 medium sweet potato, cooked and mashed
- 1 teaspoon vanilla
- 3 tablespoons canola oil
- Put a skillet or pan on medium high heat.
- Mix the dry ingredients.
- Mix the wet ingredients together and stir into dry ingredients until just combined.
- Cook on skillet or in pan until golden brown and serve with hot syrup.