Sweet Potato & Pecan Pancakes

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(about 4 servings)

 

These pancakes have a lovely colour, are fluffy and very delicious! 



1 small sweet potato, (1/2 lb)
1 1/4 cups milk
2 large eggs
2 tbsp canola oil, or melted butter
1 tbsp agave nectar or honey
2 tsp vanilla
3/4 cup unbleached flour
3/4 cup whole wheat pastry flour
1/2 cup pecans, chopped and toasted
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 pinches nutmeg

maple syrup and butter for serving


Scrub the sweet potato and cut up into large pieces; you can leave the peel on.

Bring some water to boil and cook the potato until it can be easily pierced with a fork; 8-12 minutes.

Drain and run cold water over the pieces. Cool.

Remove the peel if you left that on, and place the potato pieces into a blender. Add the milk, eggs, oil, agave nectar and vanilla. Blend until smooth. Set aside.

Combine the flours, pecans, baking powder, cinnamon, salt and nutmeg in a bowl. Make a well in the centre and pour in the potato/milk mixture. Stir until just combined.

Heat a lightly oiled skillet or griddle and ladle small amounts of the batter onto the surface. Cook until the sides begin to dry and the top begins to bubble, then flip over. You might have to adjust the heat a bit so that both sides are golden brown when done as you only want to flip them once (otherwise they will lose their fluffiness).

Continue until the rest of the batter is used up.

Serve with butter and maple syrup.