These Sweet Potato Pancakes are easy to make, they’re delicious, and relatively healthy kind of pancakes. Serve with maple syrup and some butter for an ultimate indulgence.
This post was originally published in June 2015. I have taken and uploaded new photos and slightly tweaked the recipe while the blog post remains unchanged.
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 a 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
enjoy suffer 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