We have a favorite brunch joint here in town, and at that joint, our favorite thing to get is Blueberry Sweet Potato Pancakes! Well, I finally got tired of only having them every-once-in-awhile, and started looking for a recipe to alter. HERE is one that I found on Pinterest from Fuji Mama, and below you will find my adaptation.
Blueberry Sweet Potato Pancakes
2 medium sweet potatoes
1 1/2 cup freshly ground whole-wheat flour pastry flour
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup plain Greek yogurt
2 egg whites, beaten
1 1/2 tablespoons unsulphured molasses
1 tablespoon vanilla extract
1 1/2 cups milk (I use rice milk)
1/2 cup blueberries
To cook the sweet potatoes, I scrub them, pierce them with a fork all over, and place them in a pan to roast for 20-50 minutes at 400 degrees, rotating occasionally.
While the sweet potatoes are cooking, sift together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
When the potatoes have cooled slightly, remove the pulp from the skin into a bowl, and add the yogurt, mashing until relatively smooth. Add the egg whites, molasses, vanilla extract and blend. Finally, mix in the milk.
Add the sweet potato mixture to the dry ingredients and mix with a spoon until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.
Preheat a lightly greased skillet or griddle over medium heat. Using a 1/4 cup measure, pour the batter onto the preheated skillet or griddle. Drop 5-7 blueberries onto each puddle of batter. Turn the pancakes once with a spatula when the surface begins to bubble. Cook until golden brown. Serve hot with your favorite pancake toppings.