* apple n' ginger spice sweet potato pancakes *

these are yuuuuummy. i adapted this from a plain sweet potato pancake recipe i found on a baby food site but sean & i enjoy them just as much as milo. they freeze well if you are using them for baby food, just put some wax paper between each pancake & double ziploc them or store in an airtight container in the freezer. if you don't like ginger you can leave it out. you can also replace the apple with other fruit, pineapple or bananas both work well. i think i may try pear next time. this recipe yields 12 small~ish pancakes. i cook 4 @ a time on a large skillet. double, triple or even quadruple the recipe if you want to make some for freezing : )

2/3 cup flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1 cup cooked sweet potato, mashed

2 eggs (or 4 egg yolks if feeding to a baby who is not yet eating egg whites)

1/4 cup olive oil
1/2 cup milk (soy, almond, rice or hemp milk all substitute well)

1 tsp vanilla

1 large apple, peeled & diced

1 tbsp fresh ginger, peeled & grated

1 ~in a medium bowl, mix together the flours, baking powder, cinnamon & nutmeg.

2 ~in another bowl stir together the sweet potatoes, eggs, olive oil, milk & vanilla 'til just blended. mixture will be a little lumpy.

3 ~add the diced apple & grated ginger, stir in gently.

4 ~spoon the batter into a non-stick skillet (you can use a little cooking spray if you have a sticky skillet) & cook 'til bubbles rise to the surface & break. (1-2 minutes or so)

5 ~flip & cook for another 2 minutes.

* if you REEEEEALLY enjoy ginger as we do, you can make this simple lemon ginger syrup to serve over the pancakes.

1 cup sugar

3/4 cup water

2 tbsp grated fresh ginger

2 tsp cornstarch

3/4 cup fresh lemon juice

in a small saucepan, bring sugar, water & ginger to a boil, add cornstarch & whisk well. stir often 'til mixture reduces to about a cup (6-8 min). remove from heat & stir in lemon juice. cool @ room temp, then refrigerate.

mange!