Sweet Potato Waffles or Pancakes

These are no guilt pancakes for a healthy version of breakfast that tastes delicious too! If you’re in a crunch for time you can replace all of the dry ingredients with one and a half +cups pancake mix of your choice. The sweet potatoes can also be cooked and puréed ahead of time and frozen in a Ziploc bag flat in the freezer to be thawed when you’re ready to bake.

Sweet Potato Waffles or Pancakes

1 1/4 cup milk
2/3 cup sweet potato peeled, cubed, steamed, puréed, and cooled
1 egg beaten
1/1/2 tsp vanilla
4 drops pure stevia (optional for a sweeter pancake)
1 tsp cinnamon or pumpkin pie spice
1 1/2 cup whole wheat flour (or Spelt, or Einkorn or . . .)
3 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 Tbsp kerrygold butter or coconut oil melted and more for your griddle
Pure Maple syrup for serving

1. In a medium bowl combine cinnamon, flour, baking powder, baking soda, and salt. In a separate bowl whisk together the milk, sweet potato purée, egg, vanilla, stevia, and butter.

2. Make a well in the middle of the flour mixture and pour the wet ingredients into the well and then whisking it together. Add more milk if it is too thick.

3. Heat your lightly oiled griddle or frying pan to medium high heat and pour the pancake batter a 1/4 cup at a time. When the pancake batter starts to bubble after two or three minutes use a metal spatula to flip it until it’s golden brown on the other side. Serve with pure maple syrup.