Scrumptious Sweet Potato Pancakes.

ALDI Summer Road Trip: Nashville

Today I’m sharing my second recipe for the ALDI Summer Road Trip. Have you been following along? You really must check out the recipes that have been shared on the previous Summer Road Trip stops… they look amazing! Hop on over to the ALDI blog and take a look.

Summer is one of my favorite seasons for so many reasons. It’s not just the relaxed pace, it’s road trips to visit family, the sunshine, being outdoors, playing, and the fact that some of my favorite foods are in season during the summertime. Sweet potatoes are one of those foods, and one of my favorite meals is breakfast…I know I’m not alone! Why not combine the two by cooking up some Sweet Potato Pancakes?

Breakfast is one of those meals that all of the members of our family can agree on. I have some picky eaters, but one thing that they can all agree on is that they LOVE these Sweet Potato Pancakes. It may sound strange, but I assure you that this is a legitimate pancake flavor! I first tasted sweet potato pancakes many years ago at the famous Pancake Pantry here in Nashville, Tennessee, and I believe they are still a staple on the menu there. My recipe was inspired by those pancakes, made with real sweet potatoes. They are delicious and a fun way to get some fresh root veggies into your diet.

Here’s what you’ll need…

ALDI Summer Road Trip:Nashville

For the pancakes:
1 cup Baker’s Corner All Purpose Flour
2 tsp Baker’s Corner Baking Powder*
1/2 tsp Stonemill Essentials Ground Cinnamon
1/2 tsp Stonemill Essentials Ground Nutmeg
1/2 tsp Stonemill Essentials Iodized Table Salt
1 Goldhen Large Egg
1 to 1-1/4 cup SimplyNature Reduced Fat 2% Organic Milk
1 tbsp SimplyNature Organic Coconut Oil
1/3 cup mashed sweet potatoes

For the mashed sweet potatoes:
1 sweet potato
1 tbsp softened Countryside Creamery Sweet Cream butter
1 tbsp Specially Selected 100% Pure Maple Syrup

*Ingredients are available while quantities last. All products may not be available in all ALDI stores.

Prep Time Mashed Sweet Potatoes: 15 minutes (can be made ahead of time)
Prep Time Pancake Mix: 10 minutes
Cooktime: 15 minutes
Servings: 4-6

Start by making the mashed sweet potatoes.
Peel and cube the sweet potato. Cook in boiling water until tender, about 10 minutes. Drain and mash with a fork. Add softened butter and maple syrup, combining well. Set aside.

To make the pancakes, start by whisking together the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.

ALDI Summer Road Trip: Nashville

In a separate bowl combine the wet ingredients. Gradually add the wet ingredient to the dry ingredients and combine.

Heat skillet over low to medium heat and coat with oil or butter. I like to use coconut oil whenever I cook in a skillet. Actually I use it as a replacement for cooking oil anytime it is called for in a recipe. Coconut oil has so many health benefits, and ALDI has organic coconut oil for $4.99**, which is the best price that I’ve seen anywhere!

Pour batter onto hot griddle and cook on one side until bubbles form. Flip those pancakes over and cook on the second side until golden brown (just a minute or two).

Serve the sweet potato pancakes hot with butter and pure maple syrup. Nothing else is needed. The aroma of cinnamon and nutmeg makes these pancakes feel like a treat… they are absolutely scrumptious! My kids gobbled them up and then asked for them for breakfast the next morning. (And I didn’t even have to hide the fact that they were made with sweet potatoes!)

ALDI Summer Road Trip: Nashville

I experience a strange phenomenon every single time I make pancakes. My first pancakes off the griddle are ALWAYS flat! I have no idea why. I might as well just plan on it because it’s a given. The second batch that I pour turns out perfectly fluffy and golden brown, but that first batch never quite meets my standard of pancake perfection. Does that happen to you too? I’m so curious!!! Yours are most likely perfect every time. Let me know in the comments.

You can freeze and store your leftover pancakes for busy school mornings by creating stacks of three pancakes (a perfect serving for one person) and placing them in between freezer paper. Put them into a freezer bag, squeeze out the air, and close tightly. Place in the freezer to keep until you are ready to warm them up. To reheat, preheat your oven to 350 degrees. Separate the stack of three pancakes and lay on a cookie sheet. Bake for 10 minutes and they will be hot and ready to eat!

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**Prices may vary by location
This post was sponsored by ALDI

Chai Oatmeal with Spiced Pears

Chai Oatmeal with Spiced Pears www.thesoutherninstitute.com

There’s not much that I love more than a hot chai tea made with almond milk from our local coffee shop, Sam and Zoe’s. One look at my debit card statement would quickly give me away. I love a good chai, so when I saw a recipe for chai oatmeal made with almond milk I knew I had to give it a try. I found it on a blog called Healthy Aperture and I could not resist, especially when said oatmeal is also gluten free and is topped with warm, spicy, buttered pears. Oh my goodness, is your mouth watering imagining it?

I’m not one to spend a lot of time making breakfast because our mornings are pretty busy trying to get the boys out the door for school in the morning, but since Abby is home schooled, I decided to make this for our breakfast one morning after the boys had left for school. It was a bit time consuming but the end product was so worth it. It is wonderfully spiced, just like my favorite winter drink, and the pears add a sweet (but not too sweet) fruity flavor that completes the dish perfectly. Click over to Healthy Aperture for the recipe and try this one while we still have cold mornings that call for warm comforting breakfasts.

Christmas Cranberry French Toast Casserole

 

Hello everyone! It’s Tiffany from The Nesting Project here today to bring you a breakfast recipe idea for Christmas morning.

The holidays are perfect for make ahead casseroles, especially when you’re talking about Christmas morning. The last thing you want to do is slave away in the kitchen making breakfast while everyone is having fun unwrapping gifts. There are many great French Toast recipes out there but I was really wanting to come up with a festive seasonal dish that I could make the night before and just pop in the oven with maybe a  pan of bacon and in 30 minutes you have a great Christmas breakfast. The best thing about this is that you don’t have to waste any precious memories. You will be there for every smile and laugh.

Cranberries are an untapped resource for breakfast recipes in my opinion so I decided to create a recipe that used homemade cranberry sauce in a French Toast Casserole. The color is festive and the flavors echo the holiday perfectly. Just pour half into a 13×9 glass baking dish and then top with cubed Italian bread and the egg/mixture. Just remember to take the casserole out of the fridge the morning of and let it come to room temperature.

Merry Christmas to everyone and I wish you peace and blessings in the coming New Year.

Cranberry French Toast Casserole

1 12 oz bag of fresh cranberries

1 cup water

1 orange

1 lemon

1 1/2 cups of sugar

1 16 oz loaf Italian bread cubed

5 eggs

2 cups half and half

1/4 cup sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla

Preheat oven to 375 degrees. Combine the first 4 ingredients in a saucepan on medium heat. Add the juice and the zest of the orange and lemon. Let it come to a simmer and when the skins of the cranberries split apart lower to a gentle simmer. Stir occasionally for about 20 minutes. When the sauce thickens take it off the heat and let it cool slightly. Butter a 9×13 glass baking dish. Pour half of the cranberry sauce into the bottom.  (reserve the other half to pour  over the top for when you serve the final casserole)

Add the cubed Italian bread on top of the cranberry sauce. In a separate bowl whisk the eggs, half and half, sugar, cinnamon, nutmeg and vanilla until combined. Pour on top of the bread evenly. If you are making this the night before then cover it with plastic wrap and place in the refrigerator. Make sure you let it come to room temperature the next morning.

Put in a 375 degree oven for 30 minutes. You’ll start to see the cranberry sauce bubble and ooze up through the bread. When you cut and serve, invert the slices so the beautiful red cranberry sauce is the first thing your family sees. Enjoy!