I am very excited to host A Sunshiny Day as my guest post today. When since I fist discovered this blog I love how much I can relate to it. Mai-Lis does a great job creating delicious & healthy meals and I always find joy in reading her stories. The funny part is we are somehow cooking with the same ingredients, getting our hair done the same weekend, even our wedding anniversaries are only a month apart. It’s like we are on the same wave length. 🙂 So head on over to A Sunshiny Day and I truly hope you enjoy it.
Sweet Potato Pancakes with Warm Apple Compote:
First of all, I would like to thank Kathy for the opportunity to write a guest post for her fantastic blog. We’re pretty much the same person except that she lives in New Jersey and I live in Massachusetts and she has a beautiful little girl and I have a cute puppy, ok well maybe we’re not the same person at all, but when it comes to food, our brains are working at exactly the same wavelength. Every recipe she posts looks like something that I would make and a handful of times I’ve posted dishes that she had also made the night before.
For those of you who don’t know me, my name is Mai-Lis and I blog over at A Sunshiny Day where I write about my food adventures and the little things that make me happy every day. I figured for this post I would feature one of the things that makes me happy this season: warm, cozy, fall breakfasts. There is just something so comforting about a delicious warm breakfast on a sunny cold autumn morning.
And so, these sweet potato pancakes with apple compote were born…
I like to make healthy substitutions where I can without going overboard and stripping the meal of all sweet and savory flavors, and I think these pancakes are the perfect example of that. I put 1 tablespoon of sugar in the batter but it’s spread out among 15 pancakes so they are not as bad for you as most pancakes.
I also don’t cook with butter very often and I recently found this great substitution at Whole Foods that worked fantastically in this recipe:
It’s called Melt and it’s a blend of healthier oils without all of the added stuff that butter substitutes usually have. It has coconut, flaxseed, palm fruit, canola & sunflower oils. It’s absolutely delicious! I highly recommend it for anyone who is looking for a good butter substitute.
Unfortunately I ran into a little snag when I went to go make these and I pulled out our whole-wheat flour. I found a bunch of pantry moths in the bag, EW! Does anyone else have these? They are the worst! No amount of Tupperware or cleaning has gotten rid of them; any tips would be greatly appreciated! SO. I had to find an alternative and I turned to the pastry flour I had. It’s possible they would taste the same if I had used whole-wheat flour but these pancakes were seriously delicious with a great fluffy texture and it might have had to do with the flour so I’m including it in the recipe but you can experiment with whatever flours you have on hand.
I absolutely love pancakes but I always struggle to come up with toppings that don’t include a puddle of sugary syrup. I usually turn to almond butter but I wanted to come up with something a little different this time so I made a quick apple compote with just a little maple syrup and it ROCKED! It was the perfect amount of sweetness; I didn’t miss the gobs of syrup at all.
I hope you all enjoy these pancakes as much as I did! Thank you again Kathy for allowing me to take over your blog for a day, I hope you’ll all come check me out at A Sunshiny Day! Happy Fall Everyone!
Sweet Potato Pancakes:
makes 10-15 pancakes
1 ½ cups pastry flour
¼ cup flax seed meal
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
¼ teaspoon apple pie spice
1 whole sweet potato (peeled & cubed)
1 tablespoon of butter or substitute
1 teaspoon vanilla
1 ¼ cup milk
4 fresh apples, peeled, cored & sliced
2 teaspoons cinnamon
1 tablespoon maple syrup
1 teaspoon lemon juice
In a small saucepan, steam sweet potatoes in a steamer basket for 5-10 minutes or until tender. You can also boil them if you don’t have a steamer basket.
In a medium bowl combine all of the dry ingredients. In a large bowl, mash the sweet potatoes with a potato masher until smooth. Add butter, vanilla, milk & egg and combine well. Whisk the dry ingredients into the sweet potato mixture.
Cook the pancakes in small batches using cooking spray.
Meanwhile, add the apples to the leftover steaming water from the sweet potatoes. Add the cinnamon, maple syrup & lemon juice. Cook for 10 minutes until soft & tender (if you boiled the sweet potatoes, just add ¼ cup water to the apple mixture).
Serve on top of the pancakes & enjoy!