Sweet Potato Pancakes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
370
protein 
9 g
sodium 
551 mg
carbohydrates 
68 g
fat 
8 g
fiber  
4 g
cholesterol 
46 mg
Servings 
4 (3 pancakes ea.)
Ingredients 

¼ cup all-purpose flour
¼ cup whole-wheat pastry flour
2 Tbsp cane sugar
Pinch sea salt
½ Tbsp baking powder
½ tsp baking soda
1 lg egg
½ cup 2% milk
1½ Tbsp canola oil
¾ cup buttermilk
1 cup mashed sweet potatoes
½ cup maple syrup

Instructions 
  1. In a medium bowl, combine bread flour, pastry flour, sugar, salt, baking powder and baking soda.
  2. In a small bowl, combine egg, milk, oil and buttermilk. Add to flour mixture. Add mashed sweet potatoes and mix until well combined.
  3. Coat an electric frying pan or non-stick griddle with canola oil spray. Heat over medium heat until griddle is hot. Pour 3 tablespoons of batter onto griddle. Cook until the top of each pancake is covered with tiny bubbles and the bottom is brown. Turn and brown the other side. Repeat with remaining batter.
  4. Serve 3 pancakes with 2 tablespoons maple syrup.
     
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.