Makes 3 pancakes
Ingredients:
500 mL lightly packed grated sweet potato - 2 cups
25 mL grated onion - 2 tbsp
25 mL chopped cilantro* - 2 tbsp
1 large egg, slightly beaten
75 mL whole wheat flour - 1⁄3 cup
50 mL ground flaxseed - 1⁄4 cup
5 mL baking powder - 1 tsp
2 mL salt - 1⁄2 tsp
2 mL curry powder - 1⁄2 tsp
50 mL 1% milk - 1⁄4 cup
25 mL melted butter - 2 tbsp
canola oil for frying
Method:
• In a bowl, combine sweet potato, onion, cilantro and egg.
• Add flour, ground flaxseed, baking powder, salt and curry. Stir.
• Add milk and butter. Stir to form batter.
• Heat a nonstick fry pan over medium heat.
• Add 5 to 10 mL (1 to 2 tsp.) canola oil. Swirl to coat pan.
• Using a 15 mL (1 tbsp. ) measure, drop rounded scoop of batter into fry pan, flatten slightly with back of the spoon.
• Cook 1 to 11⁄2 minutes or until nicely browned on bottom and around edges.
• Flip over, gently pressing down on pancake with back of pancake turner; cook 1 to 1 1⁄2 minutes or until cooked through.
• Continue cooking pancakes until all the batter is used, adding more oil to pan as needed.
• Serve with plain yogurt and mango chutney.
*fresh parsley can be substituted.
If you have any comments, please drop them below.
Click here for more flaxseed recipes
Loading ...
