Cajun French: le miel (lu mee-el) – honey
Wanting to use our leftover pumpkin for something different, pancakes seemed worth a try. Not just ordinary pancakes yet ones made with Bruce’s Sweet Potato Pancake Mix and coconut milk. Okay we went over the top with these cakes. The cakes eaten with just a touch of honey are very rich with a custard texture. Just remember we warned you about their richness!
Mais C’est Bon!
Enjoy!!
Ingredients:
- 1 cup Bruce’s Sweet Potato Pancake Mix
- ¼ cup puree pumpkin
- 6 oz coconut milk
- 1 Tbl olive oil
- Water to desired thickness
- Olive oil for griddle
- Chopped pecans
Combine pancake mix, pumpkin, coconut milk, and 1 Tbl olive oil.
Add water to desired thickness.
Heat greased cast iron griddle to medium.
Using two egg rings, place 1-2 Tbl mixture in each ring.
When cake has set, remove rings.
Sprinkle uncooked side with pecans.
Cook until golden brown on each side.
Drizzle with honey and serve with fruit and veggie breakfast sausage.
Oh, my! They look fantastic! They are definitely rich, but SO worth it! Thanks for sharing!
Thanks for the comment. This may become a holiday recipe.
I love pancake. I love sweet potato. I love sweet potato pancake. I usually only take ingredients as much as for 8 serving (2 slices for each serving) in the morning. My family loves to have this sweet potato pancake while they are still hot. We combine it with honey, maple syrup or homemade sour pineapple jam. Oh they smell so good and are so lovely for my abs 🙂
Thanks for the comment. Sweet potatoes are very versatile and healthy. I hope you give ours a try. Your site is full of valuable information and recipes.