Sweet Sweet Pancakes

The idea of sweet potatoes in pancakes may not sound too appetizing...but-these are the most flavorful, moist and de-lish pancakes...give them a chance and you will be pleasantly surprised:-)
The base of this recipe comes from a vegetarian Moosewood cookbook that I loooove-it has unique recipes that you won't find in any ordinary cookbook-Such as putting sweet potatoes in pancakes!
I tweaked this recipe to make it a bit healthier, gluten and dairy free...
For my "syrup", I have a TON of fresh cranberries...so I made a spiced cranberry syrup-The cranberries and sweet potatoes go together great-you'll think you're feasting on another thanksgiving meal all over again;-)
Enjoy!

Sweet Potato Pancakes

INGREDIENTS:

1 cup peeled and grated raw sweet potatoes OR 1 cup canned sweet potato puree (@ any health food store by the canned pumpkin)

1/4-1/2 tsp freshly grated lemon peel (I just added a sprinkle of lem. juice)

1 large egg or 2 medium eggs

1 cup almond, soy or rice milk

2 T canola oil

3/4 cup sorghum flour

1/4 cup potato starch

1 tsp xanthan gum

2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

2 T honey

1 tsp vanilla extract

1/4 cup chopped walnuts

DIRECTIONS: Mix all dry ingredients in a bowl.  In a separate bowl, mix the wet ingredients.  Slowly add the flour mixture to the wet ingredients just enough to combine completely.  Do not beat or overstir.  Set aside to rest for 5 mins. Heat sprayed skillet on med heat for ~5 mins.  Pour batter in skillet-(If you feel the batter is too thick, you may need to add more water as I ended up adding a bit at the end) After about 2 mins, once pancakes are bubbling on top, flip & cook the second side until lightly browned. 

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Spiced Cranberry Syrup

INGREDIENTS:

3/4 cup fresh cranberries

1/4 tsp lemon juice

1 tsp smart balance spread (or any light oil spread)

1/2 c apple juice

1/2 c water

dash salt

sprinkle of cinnamon

1/2 tsp vanilla extract

DIRECTIONS:

Combine all ingredients in a small saucepan; cook on low-med heat for ~15 minutes with lid.  The last 5 mins, stir and remove lid so liquid can reduce.  Once the cranberries are a syrupy consistency, remove from heat and top pancakes.  Enjoy!!! 

 To make this recipe non-gluten & dairy free, omit the xanthan gum, and substitute 1 cup all purpose flour (or 1/4 c whole wheat flour & 3/4 c all purpose flour) in the place of the starch and sorghum flour. Use regular milk in the place of rice or almond milk.