Happy Pancake Day! It was a Pancake Tuesday yesterday. To catch up the celebration, I wake up with a stack of lovely, fluffy pancakes.
See the drizzle of honey over that generous slab of butter. Please don't tell, it is indulging.
That fluffiness? Why?
The best part of these pancakes are the sweet potato. They add natural sweetness to them without any additional/artificial sugar. That little teaspoon of coconut extract also completes the outstanding flavor as I have made a healthier replacement with vegetable oil instead of melted butter, well.
This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.
Adapted from Real Food Real Deals
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 medium sweet potato, mashed
1/4 cup vegetable oil
1/2 tsp coconut extract
Salted butter and honey, to serve
How to make sugarless sweet potato pancake:
- In a medium bowl, combine flour, baking powder and salt.
- In a large mixing bowl, mix together mashed sweet potato, eggs, vegetable oil and coconut extract. Add the dry ingredients and stir well. A few lumps is actually fine so do not overmix the batter.
- Place a griddle or non-stick frying pan over medium heat. Drop batter on it to make a 4 inch pancake. Once bubbles form, flip the pancake and cook for another 2-3 minutes.
- Stack up 5-6 pancakes, serve with a slab of salted butter and honey or maple syrup.
With all my love <3