Sizzling Sweet Potato Cranberry Pancake
- 8 eggs, beaten
- 1 cup leftover sweet potato hash or sweet potato fries, mashed well
- zest of 1 large or 2 small oranges
- 2 teaspoon vanilla extract
- 3 Tbsp of coconut flour
- 1/2 teaspoon baking soda
- 3 teaspoons cinnamon
- 4 tablespoons butter or coconut oil, melted
- large pinch salt
- fresh or frozen organic cranberries, cut in half
Preparation
- Whisk the eggs, sweet potato, vanilla extract, and orange zest together. Sift the coconut flour, cinnamon, and baking soda into the wet ingredients. Add large pinch of sea salt.
- Melt 4 tablespoons of butter or coconut oil in a large skillet over medium heat. Then, mix into the batter.
- Grease the skillet with lard, coconut oil or additional butter and scoop the batter into 1/4 cup measuring cup and pour contents on to the skillet to make pancakes. Immediately drop the halved cranberries into the cooking batter…once bubbles appear, flip the pancakes once to finish cooking…about 4-5 minutes per side.
- Serve with butter, coconut oil and / or cream or for a more savory topping drizzle with Tohum tahini and crispy nuts of your choice.
Sweet Potato Cranberry Pancake Buttered Up and Ready to Eat
You may also make this recipe with kobacha, butternut or kuri squash with equally delicious results…just use an equal amount of any of these winter squashes instead of the sweet potatoes. Oh…did I mention that these freeze really well? If you have any leftover…and that is a big IF let the pancakes cool to room temperature then place a piece of unbleached parchment paper between each pancake (and between the pancake and the plastic) put them in a freezer ziploc bag and freeze. This comes in particularly handy when you have a rushed morning ahead of you…just remove the desired quantity of pancakes…put them on an oven safe platter and reheat at 350 for about 15 minutes…Enjoy!
