Cardamom and Ginger Sweet Potato Pancakes

by sageandhoney

These are very easy whole grain pancakes fancied up with baked sweet potato, freshly ground cardamom, fresh grated ginger and a little bit of cinnamon. They made my whole house smell amazing. Cardamom is such a subtle, sweet spice with a floral scent that adds a different dimension to food.

Cardamom and Ginger Sweet Potato Pancakes
(basic pancake recipe adapted from 101 Cookbooks)
2 sweet potatoes, baked at 350 until soft (about 1 hour)
6-8 cardamom pods, you crush these first and then grind the seeds in a mortar and pestle, for 1 tsp ground cardamom
¼ tsp cinnamon
1 ½ cups whole wheat flour
½ cup quinoa flour
1 tsp baking powder
½ tsp baking soda
¼ cup coconut palm sugar
½ tsp sea salt
2 1/4 cups whole milk or buttermilk
2 eggs
2 Tbsp melted butter
Handful of fresh chopped cranberries
Real Maple syrup
Crème fraiche or Greek yogurt

 Remove the skins from the sweet potatoes. Mix the milk, melted butter and eggs. Add the sweet potato and mix well. Combine the flours, baking powder and baking soda, sea salt, cinnamon, cardamom spice, and sugar. Stir the two mixtures together until just combined. Add the handful of chopped cranberries.

Melt butter in a skillet on medium high and pour ¼ cup of batter into the skillet. I like making tiny little pancakes so you can do smaller amounts also. Cook until deep golden brown on both sides, garnish with crème fraiche and maple syrup.