Sweet Potato Pancakes
Breakfast
Potato
Ingredients:
- 1 cup mashed sweet potato (about 1 medium, cooked and mashed)
- 300 ml (1¼ cups) non-dairy milk
- 22.5 ml (1½ tbsp) maple syrup
- 150 g (1¼ cups) all-purpose flour
- 9.3 g (2 tsp) baking powder
- 2.3 g (½ tsp) baking soda
- 1.3 g (½ tsp) ground cinnamon
- 0.6 g (¼ tsp) ground nutmeg
- 1.5 g (¼ tsp) salt
- 15 ml (1 tbsp) olive oil or vegan butter
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Mash the sweet potato until it's completely smooth with no lumps — any chunks left behind will show up as dense spots in the finished pancakes.
Instructions:
- Cook the Sweet Potato: Peel, cube, and boil or steam 1 medium sweet potato until fork-tender, about 10–15 minutes. Mash well until smooth and measure out 1 cup.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, 1¼ cups non-dairy milk, and 1½ tbsp maple syrup.
- Add Dry Ingredients: Add 1¼ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp salt. Fold until just combined. Do not overmix.
- Cook: Heat a non-stick skillet over medium heat with 1 tbsp olive oil or vegan butter. Pour about ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.
- Serve: Stack and serve with maple syrup, fresh fruit, or your favorite toppings.
Notes: Use roasted sweet potato puree for the most concentrated flavor. Cook over medium heat — sweet potato pancakes brown faster and can burn before the inside sets.
Tips: Wait for bubbles to form across the surface before flipping.
Storage: Refrigerate for up to 3 days. Reheat in a dry skillet or toaster for crispy edges.
Swaps: Sweet potato puree can be replaced with pumpkin puree or mashed banana.
A few ingredients do most of the work in this recipe. The maple syrup brings natural sweetness with a hint of caramel depth. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense.
Sweet Potato Pancakes
Ingredients:
- 1 cup mashed sweet potato (about 1 medium, cooked and mashed)
- 300 ml (1¼ cups) non-dairy milk
- 22.5 ml (1½ tbsp) maple syrup
- 150 g (1¼ cups) all-purpose flour
- 9.3 g (2 tsp) baking powder
- 2.3 g (½ tsp) baking soda
- 1.3 g (½ tsp) ground cinnamon
- 0.6 g (¼ tsp) ground nutmeg
- 1.5 g (¼ tsp) salt
- 15 ml (1 tbsp) olive oil or vegan butter
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The maple syrup brings natural sweetness with a hint of caramel depth. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense.
Prep:
Mash the sweet potato until it's completely smooth with no lumps — any chunks left behind will show up as dense spots in the finished pancakes.
Instructions:
- Cook the Sweet Potato: Peel, cube, and boil or steam 1 medium sweet potato until fork-tender, about 10–15 minutes. Mash well until smooth and measure out 1 cup.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, 1¼ cups non-dairy milk, and 1½ tbsp maple syrup.
- Add Dry Ingredients: Add 1¼ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp salt. Fold until just combined. Do not overmix.
- Cook: Heat a non-stick skillet over medium heat with 1 tbsp olive oil or vegan butter. Pour about ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.
- Serve: Stack and serve with maple syrup, fresh fruit, or your favorite toppings.
