As someone who chooses to pay the minimum rate for my internet services, I get frustrated when I come across recipes sites that share tons of pictures and a long back story before you get to the ingredients and the how to part of the recipe. I'm not going to do that here...nothing fancy, just the recipe with maybe a pic and a tip or two.... and I promise you the finished product is still going to be delicious
Sweet Potato Blueberry Pancake Muffins
For those busy weekday mornings
1 small sweet potato, peeled and cubed
2 Tbsp (30 ml) ground flaxseed
3/4 cup (180 ml) milk or unsweetened non dairy milk
1 cup (250 ml) oat flour or whole wheat pastry
3/4 cup (180 ml) almond flour
1 tsp (5 ml) cinnamon
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
1 cup (250 ml) blueberries
zest from 1/2 an orange
In steamer basket set over 1 in (2.5 cm) of water, place sweet potato cubes. Bring water to a boil and steam sweet potato until very tender. Alternatively, place sweet potato cubes in a pot of boiling water and cook until tender.. Drain, cool and measure out 1 cup (250 ml). Reserve any leftover potato to pot into salad or smoothie.
Whisk together flaxseed meal and 5 Tbsp (75 ml) water. Let stand for 5 minutes until mixture forms a gel.
Preheat oven to 350 F (180 C). In blender container, place milk, cooled sweet potato, and flax gel and blend until smooth. In large bowl, stir together flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt. Toss the blueberries with 2 Tbsp (30 ml) of flour mixture. Stir the sweet potato mixture into the rest of flour mixture. Gently fold in blueberries and orange zest.
Scoop potato mixture into 12 greased standard sized muffin cups and bake for 22 minutes, or until a toothpick inserted into a pancake muffin comes out nearly clean. Let cool for about 5 minutes before unmoulding.