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.

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.00 out of 5)

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!