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Here is a delicious way to serve those extra sweet potatoes. Make them for breakfast! This recipe adds cooked sweet potatoes to pancake batter, flavored with the warm spices of True Cinnamon, Ginger and Nutmeg. It's a wonderful combination that makes for a hearty breakfast that's a real treat!

Featuring Our: GINGER POWDER, True Cinnamon, Nutmeg Powder


3/4 cup cooked, mashed sweet potatoes (about 2 small sweet potatoes, cooked, skin removed, and mashed)

1 egg

3/4 cup milk

2 tsp baking powder

3 Tblspns melted butter (cooled)

2 Tblspns maple syrup

1 cup (all purpose) flour

1/2 tsp orange extract

1 tsp True Cinnamon

1/2 tsp Ginger Powder

1/2 tsp Nutmeg Powder

1/4 cup butter (for cooking the pancakes)


Place all ingredients (except for the 1/4 cup of butter) in a large mixing bowl and stir until fully combined. Heat a large, heavy skillet on the stove (medium heat) until hot. Melt the 1/4 cup of butter in the skillet and then pour the batter into the pan as small, round pancakes, using a 1/3 cup. Cook the pancakes on medium heat, flipping them with a spatula when they start to sizzle around the edges. Remove then from the pan after cooked on both sides and serve immediately with butter and maple syrup.

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