Sweet Potato Pancakes
Delicious sweet potato pancakes that offer a nutritious twist on a breakfast favorite, combining sweet potatoes with traditional pancake ingredients for a delightful meal.
Ingredients
For the pancakes
- 1 cup mashed sweet potato Cooked and cooled
- 1 cup all-purpose flour (or gluten-free flour) Substitute for gluten-free
- 2 tablespoons brown sugar or maple syrup For sweetness
- 1 teaspoon baking powder Leavening agent
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon For flavor
- 1 cup milk (or plant-based milk) For a dairy-free option
- 2 large eggs
- 2 tablespoons melted butter or coconut oil For richness
- Cooking oil or spray for the pan
Instructions
Preparation
- Start by preparing your sweet potatoes. You can either steam or boil them until soft, then mash them in a bowl until smooth. If you prefer, you can bake them in the oven until tender.
- In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk these dry ingredients together until they’re well mixed.
- In another bowl, mix the mashed sweet potatoes, milk, eggs, and melted butter. Stir well until you achieve a smooth consistency.
- Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix. The batter can be lumpy, and that’s okay.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Lightly coat it with cooking oil or spray.
- Pour about ¼ cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes.
- Flip the pancake and cook for another 2-3 minutes until golden brown.
- Repeat the process with the remaining batter. Adjust the heat as needed to ensure even cooking.
- Keep the prepared pancakes warm in an oven set to low heat while you finish cooking the entire batch.
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Notes
Use fully cooked and cooled sweet potatoes to achieve a smooth batter. Don't overmix the batter to prevent tough pancakes.