Did you remember a couple weeks ago I was complaining about not having a single donut on my Birthday? Well, you should know that wasn’t the whole truth. And I’m not talking about those bought donuts since who would ever count bought donuts on a food blog, right?
Originally I was thinking about making some donuts to indulge myself, but I abandoned that idea because a few days earlier Sonali published a recipe for Sweet Potato Pancakes which I had been waiting for a few weeks – since that day I saw them on Instagram.
Indeed, these pancakes were the good option for my Birthday. I even was planning to take some pictures but as that sometimes happens, while cooking, I decided I didn’t have the right mood for photographing. I’ve got a theory. It might have been a ploy – to repeat them soon.
That’s why I made them at the end of May again. They turned out great (and even better since the first time I added a bit too many spices). Unfortunately, the pictures didn’t turn well – I got just a few decent. But how could I post a recipe included two or three snaps? That’s not serious, right?!
Thus, I got to be
enjoying suffering them once more. Why suffering? Because it was such a torture taking all these photographs waiting for that moment I would gobble up the pancakes!
These pancakes are absolutely delicious – perhaps, the best pancakes featuring veggies I’ve ever tried. Fluffy, satisfying, with a lovely sweet and savory at the same time aftertaste, and drizzled with the maple syrup – they’re divine! I will definitely make them again, and I even know the way I’m serving them the next time – with maple glazed bacon. That’s going to be so good, isn’t it?
So guys – just don’t waste your time. Make a stack. And then repeat. And once more. No one will judge you. At least I won’t.
Delicious, fluffy, and moist pancakes with a lovely sweet potato aftertaste. Served with some butter and maple syrup, it's divine!
- 1/2 cup white whole wheat flour
- 1 teaspoon baking powder
- a pinch of baking soda
- 1/3 teaspoon cinnamon
- 1/3 teaspoon nutmeg
- generous pinch of salt
- 1 large egg
- 1/2 cup mashed sweet potato (approximately 1/2 medium potato, peeled and cubed)
- 1/2 cup milk
- 1/2 tablespoon coconut butter, melted and cooled a bit
- 1/2 teaspoon vanilla extract
- coconut oil or butter, for greasing
- butter and maple syrup, to serve (optional)
- Place the sweet potato in a medium bowl and microwave for about 5 minutes or until tender. Cool and mash.
- Combine the flour, baking powder, soda, salt, and spices in a medium bowl.
- Whisk the potato mash, milk, egg, maple syrup, melted coconut oil, and vanilla extract in a separate bowl.
- Combine the dry and wet ingredients just until well incorporated.
- Heat a lightly greased with oil or butter skillet over medium heat. Spoon out the batter using 2-3 tablespoons batter for a pancake (I prefer small or medium rather than large pancakes).
- Cook about 2 minutes until bubbles start to appear. If they are turning golden too fast, decrease heat a bit. Flip them and cook for another 2 minutes.
- Serve warm, plain or with butter and maple syrup.
Recipe from thefoodiephysician havocinthekitchen.com