Sweet Potato Pancakes
User Reviews
5
Sweet Potato Pancakes
Description
This recipe uses white whole wheat flour blended with baking powder, cinnamon, nutmeg, and salt to create a spiced base. Mashed sweet potato adds moisture, natural sweetness, and a smooth texture. The wet ingredients include an egg, milk, melted coconut oil or butter, maple syrup, and vanilla extract, which enrich and bind the batter. Cooking the pancakes on a medium-heat griddle forms golden, slightly crisp edges while keeping the center tender.
Sweet Potato Pancakes can be served plain or finished with butter and maple syrup for added richness and sweetness. The mellow spices and sweet potato flavor result in a balanced breakfast that combines softness with warm aromatic notes.
To prepare the mashed sweet potato, the method suggests microwaving a pierced medium sweet potato until tender, then scooping out the flesh to yield the desired amount. This makes the recipe straightforward to prepare without pre-cooked sweet potato.
Ingredients
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 egg large
- ¾ cup sweet potato mashed
- 1 ¼ cups milk (I used 2%)
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon coconut oil melted, or unsalted butter
- 1 teaspoon vanilla extract
- oil or butter for frying
Instructions
- Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a bowl.
- Whisk the egg, sweet potato, milk, maple syrup, coconut oil and vanilla together in a second bowl. Add the dry ingredients to the wet ingredients and stir until just combined.
- Heat a nonstick griddle or skillet over medium heat and lightly coat with oil or butter. Pour the batter into the skillet using about 3 tablespoons of batter for each pancake. Cook about 2 minutes until the pancakes start to bubble at the edges and the bottoms are golden brown. Flip and cook another 1-2 minutes on the second side. Remove from skillet and repeat with the remaining batter.
- Serve pancakes plain or topped with butter and maple syrup.
Notes
- Make mashed sweet potato by microwaving a medium (8 oz) sweet potato pierced with a fork for 6-7 minutes, flipping halfway to ensure tenderness.
- Allow the sweet potato to cool before scooping out flesh for the batter; this yields about ¾ cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Makes 16 small pancakes)
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 244kcal | 12% |
| Carbohydrates | 39.3g | 13% |
| Protein | 9g | 18% |
| Fat | 6.2g | 10% |
| Saturated Fat | 4.4g | 22% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 462mg | 19% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 10.9g | 22% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
