Sweet Potato Pancakes with Kaniwa Flour

Updated: Jul 13, 2021

Sweet Potato Pancakes with Kaniwa Flour
General Information
  • Breakfast
  • Sweet
  • 8 minutes
  • Vegetarian
  • 2-3 servings

Ingredients

  • Kaniwa Flour
    Kaniwa Flour
  • Brown Sugar
    Brown Sugar
  • all-purpose flour
    all-purpose flour
  • Sweet Potato
    Sweet Potato
  • Chicken Eggs
    Chicken Eggs
  • Whole Milk
    Whole Milk
  • Ground nutmeg
    Ground nutmeg
  • Vanilla extract
    Vanilla extract
  • Baking Soda
    Baking Soda
  • Baking powder
    Baking powder
  • Apple Cider Vinegar
    Apple Cider Vinegar
  • Salt
    Salt
  • coconut oil
    coconut oil
  • 1/2 cup of HerbaZest Kaniwa Flour
  • 1/3 cup of Brown Sugar
  • 1 cup of All-purpose flour
  • 6 tablespoons of Sweet Potato (baked and mashed)
  • 1 Chicken Eggs
  • 1 1/2 cups of Whole Milk
  • 2 teaspoons of Ground Cinnamon
  • 1/4 teaspoon of Ground nutmeg
  • 1 teaspoon of Vanilla extract
  • 1/2 teaspoon of Baking Soda
  • 1 Baking powder
  • 1 teaspoon of Apple Cider Vinegar
  • 1/2 teaspoon of Salt
  • 2 tablespoons of Coconut oil (+ for frying)

Directions

If you have leftover baked sweet potatoes, you will love making these quick and fluffy kaniwa flour pancakes. They come with the classic combination of warming spices that go well with sweet potatoes, such as cinnamon and nutmeg. On top of that, they are enriched with kaniwa's nutrients, including protein and iron.

  1. In a bowl, mix together the flours, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.(3 minutes)
  2. In another bowl, mix together the milk, apple cider vinegar, vanilla extract, egg, coconut oil, and sweet potato.(3 minutes)
  3. Add the wet ingredients into the dry ingredients and give it a gentle mix. Don't over-mix.(2 minutes)
  4. Fry the pancakes (1/2 cup of batter per pancake) on a lightly greased skillet about 3 minutes per side. Serve warm with your favorite toppings!