Sweet potato pancakes
IntroductionThis recipe was a way to use up some Thanksgiving leftovers and to get more veggies into mine and my families diets. This recipe was a way to use up some Thanksgiving leftovers and to get more veggies into mine and my families diets.
15 oz *VEGETABLES (CANNED) - Cut Sweet Potato/Yams, in light syrup - Princella
1 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
2 cup Flour, white
3 tsp Baking Soda
3 tsp Baking Powder
1 tsp Salt
1 large Egg, fresh, whole, raw
3 cup Milk, 1%
you could add cinnamon and ground cloves to give it a new flavor twist. The are freezable just do that in a single layer on a cookie sheet with foil, plastic wrap or parchment paper on the pan and between any stacked layers. Microwave or toast them to reheat. 30 minutes cook time is approximate for how long it took me. If you use a large pan or griddle you can cook more than one at a time and speed up the process.
Serving Size: makes 12 pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user K_BRADLEY1.