Sweet Potato Pancakes

Suggested Piece: 11" Square Griddle, 3 Qt. with Culinary Basket

Ingredients
1/2 c. mashed sweet potato
2 eggs
3/4 tsp. ground cinnamon
Pinch of ground ginger
Pinch of allspice
Pinch of salt
Cooking spray (opt.)

Instructions
Process sweet potato on #2 cone and cook in 3 qt. with culinary basket; stir to mash and let cool. Whisk together 1/2 c. of mashed sweet potato and eggs until well-combined. Add seasonings and stir. Preheat 11" square griddle. Drop the sweet potato mixture by spoonfuls on griddle. Flip each cake and cook until lightly golden brown on the outside and cooked through.

Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup.

Click here for tips on cooking oil-free pancakes.

Oil-Free Pancakes

1. Preheat skillet to medium on large element of stove or preheat the electric skillet to 375F. 
2. Sprinkle pan with water; drops of cold water should bead and dance.
3. In a bowl, mix you favorite pancake batter (you may leave the oil out of the recipe as well.)
4. Pour pancake batter onto the preheated pan then flip when the top has bubbles evenly across it.
5. If pancake sticks and burns, lower the heat. If the pancake sticks and seems to take too long, raise the heat. Once you’ve found the ‘correct’ setting, it’s simple for next time!

Tip: Use the same method for oil-free French toast.