These pancakes are made with sweet potatoes, but you can substitute it with pumpkin, cauliflower or squash. If you don’t mind a different color or stronger flavor, try spinach, kale carrots, onions or whatever suits your fancy. Serve with butter and maple syrup or any of your favorite pancake toppings.
To make sweet potato puree, cut potato in half. Keep the peel on because it’s easier to remove it after the potato is cooked. Place in pot, cover with water and bring water to a boil. We are doubling the recipe, so two potatoes are shown below. Once the water is boiling, put a lid on the pot and turn the temperature to medium low. Boil for 20 minutes. Allow potato to cool and then remove peel. Use a food processor or blender to puree the potato.
Add the following to a mixing bowl: flour, baking powder and cinnamon. Wisk until fully combined.
In another mixing bowl add the wet ingredients (eggs, milk and butter or vegetable oil) and the brown sugar. Wisk until fully combined.
Add the wet mixture into the dry mixture and stir only until combined. Do not overmix.
Now you’re ready to start cooking! Heat a non-stick griddle to medium to medium-high heat (if it’s non-stick, make sure to brush it with oil) and using a small ladle, add about 3/4 cup of batter per pancake. Allow to cook until bubbling on top and then flip. Cook for a couple minutes more until browned. Serve with maple syrup or your favorite pancake toppings.