This week I am on a wonderful retreat to my favorite spa with my daughter! Pearl Laguna is a retreat I have been going to for a little over seven years now. It is a hiking, yoga and cleanse retreat. Fits me perfect! Work hard from 7 AM to 1 PM with morning yoga and a rigorous hike, followed by a 20 minute weight session or a pool class. Then its lunch and relaxation with a different mask each day and a luxurious massage. In between, I use the infrared sauna, take a nap or lay by the pool. After a relaxing afternoon, we do a evening yoga class and dinner. This year I brought my daughter with me and she is really enjoying revitalizing after having two children over the past 3 plus years.
I thought a healthier Easter morning recipe would be perfect for this blog! Please enjoy!
Sweet Potato Pancakes
1 1/2 c. sweet potatoes, mashed
1 1/2 c. milk
2 large eggs
1/3 c. unsalted butter, melted
1 3/4 c. all purpose flour
2 T. brown sugar
1 T baking powder
1/2 tsp. cinnamon
1/2 tsp kosher salt
3/4 c. maple syrup
1 c. toasted pecans
Mix together the sweet potatoes, milk, butter and eggs with a mixer on low. In a separate bowl mix the flour, brown sugar, baking powder, salt and cinnamon. Add this mixture gradually into the sweet potato mixture, just until moist.
Lightly grease your griddle or fry pan and pour about 1/4 cup batter for each pancake. Cook until the tops are covered with bubbles and turn. Cooking times vary with your griddle and temperature.
Serve the pancakes immediately with maple syrup and pecans.