21 Jun {Recipe Redux} Sweet Potato & Sunflower Seed Pancakes

Robinsbite intern Jaime took took a stab at June’s Recipe Redux challenge. Check out her recipe for this month’s theme, “Sowing Seasonal Seeds.”

Who doesn’t like a meal that’s sweet and savory all at the same time?  As I’ve had a slight obsession with sweet potatoes, I thought they would be the perfect ingredient for my concoction! It appears to be I’m my most creative…and productive in the morning so, why not make the recipe geared towards breakfast?  And so I did.  As I sat in my kitchen and gazed upon my sunflower themed plates and decor, I had an A-HA moment! I pulled out a bowl and got mixing.  A sweet potato and sunflower seed pancake was born.

Sweet Potato and Sunflower Seed Pancakes

Adapted from Food Network

Ingredients:
2 medium sweet potatoes
2 eggs
½ c. almond meal
½ c. whole wheat flour
1 c. skim milk
1 tbsp. applesauce, unsweetened
1 tsp. cinnamon
1 tbsp. brown sugar
¼ c. sunflower seeds
1 ripe banana

Directions:

1. Wash and dry sweet potatoes. Peel off the skin. Prick several holes in the sweet potatoes with a fork.  Microwave potatoes for 6 minutes or until soft enough to mash easily. 

2.  Using a fork or potato masher, mash the sweet potatoes in a large mixing bowl.  Add the eggs, almond meal, flour and milk.  Stir well.

3. Add the applesauce, cinnamon, sugar, and sunflower seeds.  Stir until the mixture has a smooth consistency.

4. Heat a large skillet over medium heat.  Coat the skillet with nonstick cooking spray or olive oil.

5. Pour the pancake batter onto the hot skillet.  Form pancakes that are approximately 4 inches in diameter.

6. Slice banana and place onto one half  of each pancake. Let pancakes cook on each side until golden brown.

Serve with maple syrup and berries for a sweet start to your day or serve plain for a savory side.

Yield: 15 (4-inch) Pancakes

Serving Size: 2 Pancakes

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