1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
2 Tablespoons evaporated cane juice *
Pinch of salt
1/2 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup 2% milk
1 egg
1 1/2 Tablespoons canola oil
3/4 cup buttermilk
1 cup mashed sweet potatoes
maple syrup
* NOTE: Evaporated cane juice is harvested from sugar cane also. It is less refined, so it remains a light tan color and retains some of the nutrients found in sugar cane juice. It is processed by boiling to evaporate most of the water in the juice. Organic evaporated cane juice is made from sugar cane raised according to the U. S. Department of Agriculture's organic standards, produced without using most conventional pesticides, synthetic fertilizers or sewage, bioengineering or ionizing radiation.
Directions: In a medium bowl, combine the flours, evaporated cane juice, salt, baking powder and baking soda. In a small bowl, combine milk, egg, canola oil and buttermilk and add to the flour mixture. Add the mashed sweet potatoes and mix just until well combined. Coat a non-stick skillet or griddle with non-stick spray. Heat pan or griddle on medium heat until hot. Pour 3 Tablespoons of batter onto griddle and cook until the top of each pancake is bubbling and the bottom is brown. Turn and brown the other side. Repeat with remaining batter. Top with your favorite maple syrup and Enjoy! ~ Chef ~
Directions: In a medium bowl, combine the flours, evaporated cane juice, salt, baking powder and baking soda. In a small bowl, combine milk, egg, canola oil and buttermilk and add to the flour mixture. Add the mashed sweet potatoes and mix just until well combined. Coat a non-stick skillet or griddle with non-stick spray. Heat pan or griddle on medium heat until hot. Pour 3 Tablespoons of batter onto griddle and cook until the top of each pancake is bubbling and the bottom is brown. Turn and brown the other side. Repeat with remaining batter. Top with your favorite maple syrup and Enjoy! ~ Chef ~
