Description
Fluffy sweet potato pancakes that are both delicious and nutritious, perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium-sized sweet potatoes
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- A pinch of salt
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Sweet Potatoes: Peel and cube the sweet potatoes. Boil or steam until fork-tender, about 15-20 minutes, or roast until caramelized.
- Mash Them Up: Mash the cooked sweet potatoes until smooth. Measure 1 cup for the pancakes.
- Mix the Dry Ingredients: In a bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Mix well.
- Prepare the Wet Ingredients: In another bowl, whisk together the mashed sweet potatoes, eggs, milk, and vanilla until combined.
- Combine: Gradually add the wet mixture into the dry ingredients, mixing gently with a spatula.
- Cook the Pancakes: Preheat a skillet over medium heat with butter or oil. Pour batter to form pancakes, cooking until bubbles form, about 2-3 minutes. Flip and cook until golden, another 2-3 minutes.
- Serve Warm: Stack pancakes and serve with desired toppings.
Notes
For a vegan option, substitute eggs with flaxseed meal mixed with water, and use non-dairy milk. Extra batter can be stored in the fridge or frozen.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 70mg
Keywords: sweet potato pancakes, breakfast, brunch, healthy pancakes, family recipe