Ingredients
PANCAKES–
1/2 cup rye flour
1/4 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons red bell peppers, diced fine
2 tablespoons zucchini, grated
3/4 cup vidalia onions, diced
1 tablespoon butter
1 tablespoon balsamic vinegar
SAUCE–
1 large sweet potato, peeled and diced
1/2 cup applesauce
1/4 cup crushed pineapple, drained
1 1/2 tablespoons ginger, minced
2 tablespoons honey
1 pinch cinnamon
1 1/2 cups vegetable stock
3 cloves roasted garlic, minced
Preparation
–Sauce–. Place all sauce ingredients in a large saucepan. Cook over medium/high heat until sweet potatoes have fallen apart and resemble baby food. Stir until smooth and set aside;If you would like, you can use a wand blender for this step. –pancakes–. Place butter, onion and balsamic vinegar in a large skillet. Cook over medium heat until onions start to turn a very dark brown, about 6-10 minutes because you want them carmelized. Once onions have carmelized, remove them from the heat and dice. In a large bowl, mix all of the dry ingredients together. In another bowl, mix the wet ingredients and veggies together. Add the wet ingredients to the dry ingredients. Using a measuring cup, pour batter by the 1/2 cup full onto a hot griddle. Cook until the bottom is brown, then flip it over. Cook, again, unitl the bottom is brown, about 2 or 3 minutes on each side. Serve with sweet potato sauce.
