Sweet Potato Pancakes

Sweet Potato Pancakes

Sweet or savory – how do you like your pancakes? No need to answer if you try this sweet potato pancake recipe because you get both. It’s a savory pancake, but by adding sweet potatoes you get a sweet twist to your breakfast, lunch or brunch. Living in North Carolina, we get the best produce from our local farmers. Sweet potatoes are at the top of the list.

Here’s a fun fact. Most of what we call a yam is actually a sweet potato. The original yam is a starchy, edible root imported to America from the Caribbean. Whether you prefer the name yam or sweet potato, they have no fat (unless you add it) and, when baked, have only 103 calories per cup. They include complex carbohydrates that are released into the body at a steady pace to keep your blood sugar stable.

So eat yourself healthy with this delicious morning treat. Enjoy!

Sweet Potato Pancakes

Serves 4

Ingredients

2 cups sweet potatoes, peeled and roughly diced

2 tablespoons olive oil

5 eggs

1 cup almond milk or whole milk

½ cup self-rising flour

1 teaspoon baking powder

½ cup feta cheese, crumbled

Olive oil spray

4 cups kale, washed

How to make:

Preheat oven to 380’F.

Place the diced sweet potatoes into a large bowl, add the 2 tablespoons of olive oil and gently toss to coat, season, then spread onto a sheet pan and roast for 20-25 minutes or until golden brown and tender, remove from the oven and allow to cool.

Reserve one-third of the sweet potatoes.

Place the remaining sweet potato into a blender along with 1 egg, the milk, flour, baking powder and ¼ cup of feta cheese, then blender until you a have smooth batter.

Spray a large frying pan with olive oil and place over a medium high heat.

Using ¼ cup, per pancake, ladle the batter into the pan, cook in batches until golden brown on both sides.

Keep the pancakes warm in a low oven as you make them.

When you have finished cooking the pancakes, add the kale to the pan and allow the kale to wilt with the heat of the pan, stir until wilted, 1 to 2 minutes.

Poach the remaining four eggs for 3 minutes in simmering water.

To serve, pile 2-3 pancakes on a plate and top with some kale, an egg and the remaining feta cheese, finish with the remaining roasted pieces of sweet potatoes, enjoy!!!!