White Sweet Potato Pancakes with Cinnamon Honey Butter

December 16, 2012

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White Sweet Potato Pancakes with Cinnamon Honey Butter

2 large eggs
1 cup milk substitute of your choice
2 1/2 tablespoons safflower oil
1 cup store-bought GF pancake mix - or use this recipe: http://tacanow.org/recipes/pancakes/
1/8 teaspoon ground nutmeg
1 sweet potato, boiled, peeled, and mashed/riced (about 1 1/2 cups) (I prefer white sweet potatoes, but you can use the orange ones if you prefer)

Cinnamon Honey Butter
1/4 cup GFCFSF margarine, at room temperature
1 1/2 teaspoons honey
1/8 teaspoon ground cinnamon
pinch salt

1. Beat together the butter, honey, salt and cinnamon until smooth. Transfer to the refrigerator until ready to use.

2. In a large bowl, whisk together the eggs, milk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more milk until it reaches the desired consistency (it should be thick but still pourable).

3. Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter.

White Sweet Potato Pancakes with Cinnamon Honey Butter