Sweet Potato Buttermilk Pancakes

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 1 cup Sweet potatoes

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Allspice
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Buckwheat flour
  • 1/2 tsp Table salt
  • 2 tsp Vanilla extract
  • 1 Whipped cream

• Nuts & Seeds

  • 1 Pecans, toasted

• Dairy

  • 3 tbsp Butter, unsalted
  • 3 cups Buttermilk

Found on justalittlebitofbacon.com

Description

Directions

• In a medium bowl, mix together the dry ingredients until well combined.
• In a large bowl, whisk together the sweet potatoes and 3 cups buttermilk. Add the eggs and vanilla and mix well. Then add the butter and combine. Pour the dry ingredients into the wet and make a few quick strokes with the whisk to just combine the two. Lumps are good and stop mixing as soon as there is no dry flour.
• Rest the batter for 10-15 minutes. While the batter is resting, heat a griddle to 375F or a non stick fry pan to medium heat.
• Check the batter. It should be pourable but not thin. If it more glops than pours off a spoon, add a little more buttermilk, up to 1/2 cup more.
• Pour the batter onto the griddle or fry pan by 1/3 cup amounts. Cook the pancakes about 2 minutes, or until the top of the pancake is covered in bubbles. Then flip and cook for 1 minute more.
• Top with maple syrup, toasted pecans, and/or whipped cream.

Nutrition