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How to Make Simple & Fluffy Pancake Mix Sweet Potato Cakes Ultimate

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Before you jump to Simple & Fluffy Pancake Mix Sweet Potato Cakes recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Will Help You Stay Fit As Well As Healthy.

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While most of you have been told repeatedly that vegetables are good for you, and there is a pretty good reason why. Along with possessing a number of vitamins and minerals, you will also find that some vegetables also provide potassium. For example, broccoli has plenty of potassium to supply you with your daily recommended allowances. Something different you might like to try is the next time you make a salad try using spinach rather than your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

If you decide that your overall health is important to you, you ought to take these tips to heart. Also if you cut out all the processed foods that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to simple & fluffy pancake mix sweet potato cakes recipe. To make simple & fluffy pancake mix sweet potato cakes you need 9 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Simple & Fluffy Pancake Mix Sweet Potato Cakes:

  1. Get 150 grams of Pancake mix.
  2. Provide 150 grams of Sweet potato (peeled).
  3. Take 1 tsp of Water.
  4. Prepare 80 grams of Butter.
  5. Take 70 grams of Sugar.
  6. Take 10 grams of Honey.
  7. Provide 2 of Eggs.
  8. Prepare 60 ml of ★Soy milk or milk.
  9. Use 1 dash of ★Vanilla oil.

Instructions to make Simple & Fluffy Pancake Mix Sweet Potato Cakes:

  1. Peel the sweet potatoes and cut them into 1 cm cubes. Soak them in water..
  2. Add the sweet potato to a heat-resistant container, immerse in a little water and wrap the container with cling film. Then, soften the potatoes by heating this for 4 – 5 minutes in the microwave (500 W)..
  3. Preheat the oven to 180℃..
  4. Mash the potatoes with a fork. Add the butter and mash until creamy. Transfer the mixture to a bowl and combine with the sugar and honey..
  5. Break the eggs into the mixture one at a time, mixing well after each addition. Add the ingredients marked with ★ and mix well before adding the sifted pancake mix and mixing quickly with a whisk..
  6. When almost all of the lumps have gone, switch to a rubber spatula and gently fold the mixture..
  7. Using a spoon, fill the muffin cups up with mixture until about 60 – 70% full. Drop the muffin tray lightly on the counter to eliminate any excess air bubbles and bake in the oven for 20 – 30 minutes..
  8. Once a golden colour, check to see if they are done by inserting a skewer into the center of the cakes. If no raw batter comes out then they're done. Simply leave to cool then transfer to a plastic bag for extra moisture..
  9. Check out "Pancake Mix Kabocha Squash Cakes".
  10. If you use soy milk that contains more protein than regular milk, the cakes will rise more..

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