Veggie Rye Pancakes With Sweet Potato Sauce

Pancakes don't always have to be sweet!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• pancakes

• 1⁄2 cup  rye flour
• 1⁄4 cup whole wheat flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup milk
• 1⁄4 cup water
• 2  tablespoons red bell peppers, diced fine
• 2  tablespoons zucchini, grated
• 3⁄4 cup onion, diced (I used vidalia)
• 1  tablespoon butter
• 1  tablespoon  balsamic vinegar

• sauce

• 1  large sweet potato, peeled and diced
• 1⁄2 cup applesauce
• 1⁄4 cup crushed pineapple, drained
• 1 1⁄2 tablespoons ginger, minced
• 2  tablespoons honey
• 1  pinch cinnamon
• 1 1⁄2 cups  vegetable stock
• 3  roasted garlic cloves, minced

Directions

1. --Sauce--.
2. Place all sauce ingredients in a large saucepan.
3. Cook over medium/high heat until sweet potatoes have fallen apart and resemble baby food.
4. Stir until smooth and set aside;If you would like, you can use a wand blender for this step.
5. --pancakes--.
6. Place butter, onion and balsamic vinegar in a large skillet.
7. Cook over medium heat until onions start to turn a very dark brown, about 6-10 minutes because you want them caramelized.
8. Once onions have caramelized, remove them from the heat and dice.
9. In a large bowl, mix all of the dry ingredients together.
10. In another bowl, mix the wet ingredients and veggies together.
11. Add the wet ingredients to the dry ingredients.
12. Using a measuring cup, pour batter by the 1/2 cup full onto a hot griddle.
13. Cook until the bottom is brown, then flip it over.
14. Cook, again, until the bottom is brown, about 2 or 3 minutes on each side.
15. Serve with sweet potato sauce.