Fluffy Puffy Pancakes
By Emily Asofsky
1 1/2 cups Bobs Red Mill GF pancake mix
2 tblspns flaxseed meal
1 cup baked sweet potato
2 tspns vanilla
equivalent of 1 egg (Ener-g egg replacer mix)
1 tblspn oil
2/3-1 cup water
Blend ingredients using a mixer. Add water last. Pour until batter is thick but can pour into pan. Add more water if needed.
Fry as you would regular pancakes except keep heat a little low since the sweet potatoes can cause the pancakes to burn a little more easily.
Cheryl: We liked the flavor the sweet potato added. I had to use more water for a pourable consistency, possibly because I forgot the sweet potato in the oven. A nice new twist on pancakes!