Veggie Rye Pancakes With Sweet Potato Sauce
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
pancakes
- 118.29 ml rye flour
- 59.14 ml whole wheat flour
- 2.46 ml baking powder
- 1.23 ml salt
- 118.29 ml milk
- 59.14 ml water
- 29.58 ml red bell peppers, diced fine
- 29.58 ml zucchini, grated
- 177.44 ml onion, diced (I used vidalia)
- 14.79 ml butter
- 14.79 ml balsamic vinegar
-
sauce
- 1 large sweet potato, peeled and diced
- 118.29 ml applesauce
- 59.14 ml crushed pineapple, drained
- 22.18 ml ginger, minced
- 29.58 ml honey
- 0.25 ml cinnamon
- 354.88 ml vegetable stock
- 3 roasted garlic cloves, minced
directions
- --Sauce--.
- Place all sauce ingredients in a large saucepan.
- Cook over medium/high heat until sweet potatoes have fallen apart and resemble baby food.
- Stir until smooth and set aside;If you would like, you can use a wand blender for this step.
- --pancakes--.
- Place butter, onion and balsamic vinegar in a large skillet.
- Cook over medium heat until onions start to turn a very dark brown, about 6-10 minutes because you want them caramelized.
- Once onions have caramelized, remove them from the heat and dice.
- In a large bowl, mix all of the dry ingredients together.
- In another bowl, mix the wet ingredients and veggies together.
- Add the wet ingredients to the dry ingredients.
- Using a measuring cup, pour batter by the 1/2 cup full onto a hot griddle.
- Cook until the bottom is brown, then flip it over.
- Cook, again, until the bottom is brown, about 2 or 3 minutes on each side.
- Serve with sweet potato sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Not much to tell. Love to cook, love to eat!</p>