Sweet Potato Pancakes

Sometimes (as my husband says), the blonde grows in.

When I created this recipe, I wanted to give it a boost of protein, so I added a bit of vanilla protein powder.  The problem was, I sort of forgot to add it to the main list of ingredients, so I wrote it on the side of the page. (I know.  who still uses pen and paper, right?)

A few weeks ago, I decided to make these for some friends, and although it was my millionth time making them, I forgot to add the protein powder.  Duh. The texture was, shall we say, not great.  Kinda mushy in the middle.  So I tried again.  Same result.  Finally dawned on me that I might be missing something (for the record, I’ve done the same thing when making my apple spice bread too, except then it was the sweetener.  Aaaand, just like that, I’ve become my mother.)

So after two times of making the exact same mistake, I finally actually paid attention to what I was doing and make them the right way. Don’t get me wrong.  The first two batches were still perfectly fine, and totally edible (which I know, because I ate everyone of my “mistakes”–eventually). But they were not as great as they could be.

So, long story later, if you don’t forget the protein powder, you will make lovely, cake-like pancakes.  If you do, they will still taste yummy, but it will be a texture thing.

Incidentally, they freeze really well, which I know because apparently , for me, the third time is the charm.

Ingredients:

• 1 1/2 cups whole wheat pastry flour (I found this to be the best for making them fluffy)
• 3 Tablespoons vanilla protein powder (I use RAW brand)
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3 tablespoons pure maple syrup (not Mrs. Butterworth or the like)
• 2 cups almond milk
• 2 Tablespoons apple cider vinegar
• 3/4 cup mashed sweet potato

Directions:

1. Combine all dry ingredients in a bowl and whisk together.
2. Whisk all wet ingredients (including the potato) together in a separate bowl.
3. Add wet ingredients to dry and stir to combine.
4. Let the batter sit while you heat up the pan or griddle.  (the vinegar and baking soda are the egg and they will make the batter puff up a bit as it sits for about 5-10 minutes.)
5. Spoon or ladle batter into pan and cook over medium/medium low heat till bubbles form and pop.  Flip the pancakes over and cook till golden.

Enjoy!