Sweet Potato Pancakes
Breakfasts
What You’ll Need:
🍠 1 cup mashed sweet potato (about 1 medium, cooked and mashed)
🥛 1 ¼ cups non-dairy milk (almond, oat, or soy)
🍁 1 ½ tbsp maple syrup (or more to taste)
🌾 1 ¼ cups all-purpose flour (or whole wheat pastry flour)
Or use a 1:1 gluten-free flour blend to make it gluten-free
🧂 2 tsp baking powder
🧂 ½ tsp baking soda
🧂 ½ tsp ground cinnamon
🧂 ¼ tsp ground nutmeg
🧂 ¼ tsp salt
🛢️ 1 tbsp olive oil or vegan butter for cooking
Features:
Nutrition:
*Nutrition information is a rough estimate.
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How You’ll Make It
- Mix wet ingredients: In a large bowl, whisk together the mashed sweet potato, non-dairy milk, maple syrup, and vanilla extract until smooth.
- Add dry ingredients: Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir gently until just combined—do not over-mix. The batter should be thick but pourable; add a splash more milk if needed.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Scoop about ¼ cup of batter for each pancake. Cook for 2–3 minutes, or until bubbles form and the edges start to look set. Flip and cook for another 2–3 minutes.
- Serve: Serve warm with more maple syrup, fresh fruit, or a sprinkle of chopped nuts.
Substituttions
Sweet Potato Pancakes
Ingredients:
🍠 1 cup mashed sweet potato (about 1 medium, cooked and mashed)
🥛 1 ¼ cups non-dairy milk (almond, oat, or soy)
🍁 1 ½ tbsp maple syrup (or more to taste)
🌾 1 ¼ cups all-purpose flour (or whole wheat pastry flour)
Or use a 1:1 gluten-free flour blend to make it gluten-free
🧂 2 tsp baking powder
🧂 ½ tsp baking soda
🧂 ½ tsp ground cinnamon
🧂 ¼ tsp ground nutmeg
🧂 ¼ tsp salt
🛢️ 1 tbsp olive oil or vegan butter for cooking
Features:
Instructions:
- Mix wet ingredients: In a large bowl, whisk together the mashed sweet potato, non-dairy milk, maple syrup, and vanilla extract until smooth.
- Add dry ingredients: Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir gently until just combined—do not over-mix. The batter should be thick but pourable; add a splash more milk if needed.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Scoop about ¼ cup of batter for each pancake. Cook for 2–3 minutes, or until bubbles form and the edges start to look set. Flip and cook for another 2–3 minutes.
- Serve: Serve warm with more maple syrup, fresh fruit, or a sprinkle of chopped nuts.
