Sweet Potato Pancakes with Apple-Strawberries Sauce

Yesterday was former U.S.A. President Ronald Reagan’s posthumous 100th birthday celebration. Had Reagan been alive it would have been a big celebration. The news reported the Reagan centenarian celebration a whole year one. A little hard to understand, though, for me, I also share the same birthday, it was a simple celebration. Every day is a jubilee.

On my birthday, I had no breakfast in bed nor went out for breakfast, though my husband offered. Instead I made wonderful Costa Rican sweet potato pancakes with a strawberry-applesauce. Other times I use buckwheat or some other grain instead. The recipes I’ll share below. After breakfast I went to the gym. My husband’s gift was a massage, for both—something a week or two ago he could not enjoy because of an injury. Now after successful physical therapy and acupuncture, he was able to enjoy a massage, though he still walks with a cane. Since I love hiking, he took me to a mountaintop restaurant—where he knew I would enjoy with him a bird’s eye view of the lush green mountains of Asseri and San Jose in the valley.

I invite you to try out this recipe, improve on it and share with us at The Healthy Dish. My husband loved it.

 

 

 

 

 

Sweet Potato Pancakes

 

• 1 cup of Sweet potato flour, buckwheat flour or the flour of your choice
• 2 teaspoons of baking powder
• 1 tablespoon of sweetener of your choice, when using no sweet flour such as buckwheat (optional)
• Dash of sea salt
• 1 cup of almond milk, milk of your choice or water
• 1 egg, beat with a fork or lightly whisk
• Vegetable oil or butter
• Maple syrup
• Cinnamon powder to taste (optional)

Instructions:

1.     In a medium bowl, mix all dry ingredients.

2.     In a small bowl, lightly beat the egg.

3.     Add liquid to dry ingredients and mix well by hand.

4.     If too thick, add more liquid.

5.     Heat pancake griddle or frying pan with a light coating of vegetable oil or butter.

6.     For medallion size pancakes, use a small or medium size spoon. Add mixture to the griddle by the spoonful.

7.     Once bubbles start showing up on the pancakes, a minute or two later, flip them to the other side and cook for another minute or two until done.

8.    Serve with Apple-Strawberries Sauce (see recipe below)

Apple-Strawberries Sauce

Ingredients:

• 4 medium apples (cored, peeled if not organic) diced
• A bunch of strawberries, well washed and sliced
• 1 tablespoon cinnamon powder
• 1/2-cup water
• Sweetener of your choice, amount to taste (optional)
• Pinch sea salt

Instructions:

1.     Wash well apples and strawberries

2.     Peel, core and dice apples

3.     In a small saucepan or skillet, heat water and half of the cinnamon

4.     Add apples, a pinch of sea salt and bring to boil.

5. Reduce heat to simmer.

6.     Cover saucepan and cook until they are done. Add the strawberries. Add a sweetener.

7.     When apples are soft and hopefully liquid has been reduced, it’s ready.

8.     Turn off stove. Tops pancakes with maple syrup and fruits.

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Cheers to good health!