Sweet Potato Pancakes

Sweet Potato Pancakes

SaskFlax.com ©2014

A nice accompaniment for pan roasted pork tenderloin with flax crust

Ingredients:

• 2 cups (500 mL) lightly packed grated sweet potato
• 2 Tbsp (30 mL) grated onion
• 2 Tbsp (30 mL) chopped cilantro*
• 1 large egg, slightly beaten
• 1/3 cup (75 mL) whole wheat flour
• 1/4 cup (60 mL) ground flaxseed
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) curry powder
• 1/4 cup (60 mL) 1% milk
• 2 Tbsp (30 mL) melted butter
• canola oil for frying

Instructions:

1. 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.
2. Heat a nonstick frying pan over medium heat, add 2 tsp (10 mL) canola oil and swirl to coat pan.
3. Using 1 Tbsp (15 mL) measure, drop rounded scoop of batter into fry pan and flatten slightly with back of the spoon.
4. Cook 1 to 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 2 minutes or until cooked through. Continue cooking pancakes until all the batter is used, adding more oil to pan as needed.
5. Serve with plain yogurt and mango chutney.

Yield:  5 servings

Serving Size:  3 pancakes. Each serving contains 2 Tbsp (25 mL) of flax.