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Dehydrated Recipes

Sweet Potato Pancakes | Commercial Dehydrators

This truly is the breakfast of champions because sweet potato pancakes are much more filling and nutritious than regular pancakesI like serving mine with pecan syrup.

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Machine recommendation
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Serves
Makes eight 6-inch pancakes
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1/2 cup dehydrated sliced sweet potatoes
  • 1 cup boiling water
  • 2 tablespoons brown sugar
  • 2 large eggs
  • 4 teaspoons butter, melted
  • 2 cups milk
Ingredients
macros
Instructions
  1. In a small bowl, whisk both flours, the baking powder, and the spices together.
  2. In a large heatproof bowl, combine the dehydrated sweet potatoes and boiling water, cover, and let sit for 15 minutes to rehydrate. Stir until the mixture is smooth. Whisk in the brown sugar, then the eggs and melted butter, then the milk. Whisk in the flour mixture until a smooth consistency is reached.
  3. Melt the butter in a large skillet or on a griddle over medium-high heat. Ladle in about 1/4 cup of the batter per pancake and cook until bubbles form on the surface. Turn them over and cook until the other side is dark golden brown.
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Machine recommendation
Servings Icon
Serves
Makes eight 6-inch pancakes
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1/2 cup dehydrated sliced sweet potatoes
  • 1 cup boiling water
  • 2 tablespoons brown sugar
  • 2 large eggs
  • 4 teaspoons butter, melted
  • 2 cups milk
Ingredients
macros
Instructions
  1. In a small bowl, whisk both flours, the baking powder, and the spices together.
  2. In a large heatproof bowl, combine the dehydrated sweet potatoes and boiling water, cover, and let sit for 15 minutes to rehydrate. Stir until the mixture is smooth. Whisk in the brown sugar, then the eggs and melted butter, then the milk. Whisk in the flour mixture until a smooth consistency is reached.
  3. Melt the butter in a large skillet or on a griddle over medium-high heat. Ladle in about 1/4 cup of the batter per pancake and cook until bubbles form on the surface. Turn them over and cook until the other side is dark golden brown.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/