Sweet Potato Pancakes
Breakfast
Ingredients:
- 1 cup mashed sweet potato (about 1 medium, cooked and mashed)
- 1¼ cups non-dairy milk (almond, oat, or soy)
- 1½ tbsp maple syrup (or more to taste)
- 1¼ cups all-purpose flour (or whole wheat pastry flour, or a 1:1 gluten-free flour blend)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp olive oil or vegan butter for cooking
Equipments:
- Large non-stick skillet or griddle
- Large mixing bowl
- Whisk
- Spatula
- Ladle or large spoon
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Nutrition:
Servings 2 pancakes Calories 240 Carbohydrates 38g Fat 7g Fiber 4g Protein 6g
Saturated 0.5g Trans 0g
Vitamin A 240mcg Vitamin C 8mg Vitamin D 0mg
Calcium 80mg Iron 2mg Potassium 420mg
Cholesterol 0mg Sodium 280mg Sugar 8g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Mix wet ingredients: In a large bowl, whisk together the mashed sweet potato, non-dairy milk, maple syrup, and vanilla extract until smooth.
- Add dry ingredients: Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir gently until just combined—do not over-mix. The batter should be thick but pourable; add a splash more milk if needed.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Scoop about ¼ cup of batter for each pancake. Cook for 2–3 minutes, or until bubbles form and the edges start to look set. Flip and cook for another 2–3 minutes.
- Serve: Serve warm with more maple syrup, fresh fruit, or a sprinkle of chopped nuts.
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.
Sweet Potato Pancakes
Ingredients:
- 1 cup mashed sweet potato (about 1 medium, cooked and mashed)
- 1¼ cups non-dairy milk (almond, oat, or soy)
- 1½ tbsp maple syrup (or more to taste)
- 1¼ cups all-purpose flour (or whole wheat pastry flour, or a 1:1 gluten-free flour blend)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp olive oil or vegan butter for cooking
Features:
Instructions:
- Mix wet ingredients: In a large bowl, whisk together the mashed sweet potato, non-dairy milk, maple syrup, and vanilla extract until smooth.
- Add dry ingredients: Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir gently until just combined—do not over-mix. The batter should be thick but pourable; add a splash more milk if needed.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Scoop about ¼ cup of batter for each pancake. Cook for 2–3 minutes, or until bubbles form and the edges start to look set. Flip and cook for another 2–3 minutes.
- Serve: Serve warm with more maple syrup, fresh fruit, or a sprinkle of chopped nuts.
