Sweet Potato Rye Pancakes With Blueberry Honey Sauce

READY IN: 30mins
Recipe by PaulaG

Dark, moist, slightly spicy pancakes. No one would ever guess the ingredients list. I served these with fresh blueberry/honey sauce. Probably would be wonderful served with glazed, cooked apples.

Top Review by Sydney Mike

Had these uniquely enjoyable pancakes the other day, & right off, I have to say, this recipe is definitely a keeper! The multiple flavors are really nice! One change I did make was to mash up a generous half cup of blueberries & added that to the prepared blueberry & honey sauce! Thanks so much for sharing this unusual recipe! [Tagged, made & reviewed as part of my theme Yam It Up! in the current Comfort Cafe]

Ingredients Nutrition

Directions

  1. In a large bowl, combine the flours, cocoa powder, salt, cream of tartar, baking soda, cardamon and cinnamon.
  2. In another bowl lightly beat egg; add mashed sweet potatoes and sorghum syrup.
  3. Add egg mixture to flour mixture; add 1/2 cup reconstituted buttermilk, stir until blended.
  4. If batter is to thick, add additional reconstituted buttermilk until desired consistency.
  5. Spray griddle with non-stick cooking spray and preheat over medium heat.
  6. In small saucepan, over medium heat, add blueberries, lemon juice and honey.
  7. Bring to slow bowl, reduce heat and simmer 2 to 3 minutes.
  8. Remove from heat.
  9. Pour 1/4 cup of batter per pancake onto preheated griddle.
  10. Cook over medium heat until small bubbles appear on top, approximately 45 seconds, check frequently to prevent over browning.
  11. Turn pancakes and cook until cooked and lightly brown on bottom.
  12. Serve pancakes topped with blueberry sauce.

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