Ingredients (2-4 servings)
- 1 cup leftover whipped/mashed sweet potatoes (minus any toppings if you made a casserole)
- 2 large eggs, preferably organic
- 1/2 tsp baking powder
- 1/2 cup whole wheat pastry flour
- vegetable oil or butter for frying
Instructions
Combine sweet potato and egg in a blender. I like to use my immersion blender with its accompanying blender cup. Blend until smooth.
Add in baking powder and flour. Pulse a few times until combined. Do not over mix. Stir briefly with a spoon if needed. A few lumps are okay. Set aside.
Heat a bit of oil or butter in a large nonstick skillet over medium-high heat.
Pour desired amount of pancake batter into skillet and cook until bubbles begin to form on the surface of the pancakes and the bottoms turn golden brown, about 1-2 minutes. Flip and cook until the other side is golden brown, about 1 minute. Repeat with remaining pancake batter.
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