A while back I was asked by Ted Spiker to contribute to his Runner's World article on pancakes. Sadly, there was too much content for his article so a few things got cut but thankfully, he took the time to write a directors cut and included my recipe. Who knew there was so much to write about in a pancake article? :)
Here's the recipe for my Sweet Potato Pancake creation:
Serves 8-9 pancakes
Directions: In large bowl, mix together dry ingredients. In small bowl, lightly whisk together milk and egg. Mash cooked sweet potato into flour. Add milk and egg mixture and stir until lumps are gone. Add oil and mix well. On non stick pan, on low heat, drizzle oil for every set of pancakes to prevent sticking. Take 1/4 cup of batter and press with back of spoon, onto heated pan to form a pancake. Flip after 45-75 seconds, or when edges begin to firm. Monitor to prevent browning. Cook other side for 30-45 seconds and remove.
Nutrition per pancake:
(an almost perfect 4:1 ratio of carbs to protein. For maximal recovery nutrition and for a balanced meal, I recommend at least 4 pancakes depending on how you dress it up or what you serve with the pancakes)
Choose your topping: