Sweet Potato Pancakes

Friends - and strangers - are always giving me new recipes to try and post.  The most recent, from a friend in Atlanta,  was a recipe for sweet potato pancakes.  Sounded yummy, so I thought I would try it, as I am always looking for  something to liven up weekend breakfasts.  But the bigger story to this recipe was the almond vanilla milk used in the pancakes.  I must admit that was a first for me.  After further research I discovered that almond milk is made by blending (what else) ground almonds and water and then it is flavored with vanilla, chocolate or sweeteners.  Since it does not contain any animal products,  it is a suitable alternative for vegetarians and vegans.

The texture of the pancakes was a surprise.  They were denser than I expected - almost creamy - but the taste was incredible. I usually add sugar to my pancakes batter; but no need to with this recipe. The sweet potatoes handle that job beautifully. And the sliced bananas and toasted pecans make this a hit.  Throw in a few slices of bacon and you are in breakfast heaven!  Thanks for sharing Kyrus.

Sweet Potato Pancakes Recipe
(Makes 8 medium pancakes)
Ingredients
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large sweet potato, baked
1 cup almond vanilla milk*
2 eggs
1/2 stick unsalted butter, melted
canola oil or pan spray
sliced bananas, for garnish
toasted pecans, for garnish
maple syrup

Preparation
In two separate bowls, mix dry ingredients (flour, baking powder, salt and cinnamon) and wet ingredients (sweet potato, milk, eggs and butter). Combine dry and wet ingredients and mix until blended - do not over mix.  Let batter rest for 15 minutes.
Preheat griddle to 325 degrees and spray with oil. Spoon batter onto griddle and cook; flipping only once.
Garnish with bananas and pecan, and serve with .
* If you don't have almond vanilla milk, substitute with regular milk and 1 teaspoon vanilla extract.

Kyrus Frames, RBM of Atlanta