Sweet Potato Cranberry Pancakes with Maple-Balsamic Rosemary Mushrooms

Ingredients

• 500 g Sweet potato
• 240 ml Low-fat milk
• 1 piece(s) Egg
• 15 tbsp Vegetable oil
• 60 g Whole wheat flour
• 45 g Quick oats
• 10 tbsp Baking powder
• 1.2 tsp Salt
• 30 cup Dried cranberries
• 3 sprays Cooking spray
• 450 g Cremini or white mushrooms
• 5 tbsp Vegetable oil
• 80 g Maple syrup
• 15 tbsp Balsamic vinegar
• 1 tsp Fresh rosemary
• 1/4 tsp Black pepper
• 1/4 tsp Salt

Instructions

1. Wash the sweet potato and prick the skin with a fork. Microwave on high until tender, or bake in the oven until soft. Let cool, then peel and mash into a smooth sweet potato purée.
2. Add milk, egg, and vegetable oil to the purée; mix until smooth.
3. Mix whole wheat flour, oat flour, baking powder, and salt until evenly combined.
4. Add the dry mixture to the purée in batches, stirring gently just until combined; fold in dried cranberries.
5. Heat a nonstick pan over medium heat and spray with cooking spray. Pour about one quarter of a cup of batter each time into a round. When bubbles form on the surface and the edges look slightly set, flip and cook until both sides are golden. Repeat until all the batter is used.
6. Heat a skillet over medium-high heat, add vegetable oil, add mushrooms, season with salt and black pepper, and stir-fry until softened and releasing liquid.
7. After some of the liquid has evaporated, add maple syrup, balsamic vinegar, and rosemary. Simmer over low heat until the sauce thickens and coats the mushrooms evenly.

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