Leftovers: Vegan Sweet Potato Pancakes and Kale

This morning I whipped up sweet potato pancakes, with kale on the side, from my Thanksgiving leftovers. 

Ingredients:

 Sweet Potato Pancakes: 

1 cup mashed yams 

1/8 cup rice milk

3 tsp. egg replacer

4 Tbs. warm water

1/8 cup maple syrup

1/4 cup flour

1 tsp. cinnamon

1/4 tsp. baking soda

1/4 tsp. baking powder

pinch of salt

Kale:

2 cups kale

juice of half a lemon

salt and pepper to taste

Whip the egg replacer and water with a fork, then set aside for a couple of minutes.  

Mix together the wet ingredients; mashed yams, rice milk, egg replacer, and maple syrup.  

Add to the wet ingredients; flour, baking soda, baking powder, Cinnamon, and salt.  

Stir all ingredients together and pour 4" of dough into a greased hot cast iron pan.  Let the pancakes cook on each side for 3-5 minutes.  

 Set the cooked pancakes aside. 

Add two cups kale to your heated, greased cast iron pan.  Kale cooks very quickly.  Add the lemon juice and cook down.  

 After the kale is done add the salt and pepper.  If you add salt and pepper before the kale is cooked down you may over salt the kale.  

 Put the kale and pancakes on a plate. 

 Eat up!

 See more of my sweet potato and breakfast recipes.