Powerful Sweet Potato Pancake

This recipe definitely deserves the word "powerful!" because it's one of my all-time favorites for cycling. Why? Because it's easy to swallow and gentle on the stomach. It requires a little more prep and time in the kitchen, but oh how glad you'll be to have one with you to devour the miles! (and the pancake!)

Ingredients

Dry : 

2 cups all-purpose flour

3 tsp baking powder

1 tsp salt

½ tsp cinnamon

2 tbsp brown sugar

Wet:

2 cups cooked sweet potato (2 large potato or 2 small)

2 eggs lightly beaten

1.5 to 2 cups almond milk or other plant-based milk

2 tbsp melted butter

Instructions

1. Cook the potato in water until easy to mash. Remove the skin and masg by hand or using a blender

2. Combine the wet ingredient in a bowl and mix.

3. Add the dry ingredients to the wet ingredient bowl - add more milk if needed

4. Bring a pan to medium-high heat (no oil).

5. Pour batter, let cook until edges are golden brown then flip. Once the pan is very hot, turn the heat down to medium-low.

   
   

Try the waffle version by pouring a portion of the mixture into a waffle maker!