Sweet Potato Pancakes

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Sweet Potato Pancakes

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  • Show Name

So Many Sweet Potatoes

  • Show Name

So Many Sweet Potatoes

  • Show Date
November 5, 2022
  • Show Date
November 5, 2022
  • Cook

Suzanne Fellows

  • Cook

Suzanne Fellows

Description

Inspired from Cozy Peach Kitchen and Oh My Veggies

Sometimes my best recipes result from reading many other recipes online, and then combining the best parts. Here, I combined buttermilk, added vanilla, removed oil and changed the spices to create my own recipe. I really enjoy the taste and texture of buttermilk pancakes, so I added lemon juice to create a non-dairy curdling. I hope you will enjoy these too. Serve with bananas, walnuts, pecans, or any topping you choose. Store them in the freezer for a quick breakfast.

  • Ingredients
  • ✓ 2 cups whole wheat all purpose or gluten-free all purpose flour
  • ✓ 2 teaspoons baking powder
  • ✓ 1 teaspoon cinnamon
  • ✓ 1/4 teaspoon salt
  • ✓ 1 1/2 cups unsweetened non-dairy milk
  • ✓ 1 1/2 tablespoons lemon juice
  • ✓ 1 cup mashed sweet potato*
  • ✓ 3 tbsp maple syrup plus more for serving
  • ✓ 1 teaspoon vanilla
  • Instructions
  1. Create a “buttermilk”: Add your lemon juice to your non-dairy milk and allow to sit for 10 minutes. I prefer Flax milk for its creamy texture and slightly nutty taste.
  2. Stir together the wet ingredients in a small mixing bowl or add them to your sweet potato in a high power blender.
  3. In a bowl, stir together all the dry ingredients: flour, baking powder, cinnamon and salt. Form a well in the center of the dry ingredients.
  4. Slowly pour the wet ingredients into the well, Whisk the wet and dry until combined. Do not overmix.
  5. Heat a non-stick skillet on medium heat. You can use Lightly nonstick spray to help crisp the edges and prevent sticking. Scoop approximately 1/3 cup pancake mixture onto the skillet. When the batter begins to bubble check to see if the bottom side is ready, if so, FLIP! Watch them carefully so they do not burn.
  6. Stack pancakes onto a large serving plate. Serve with Maple Syrup.

Make extra, they are great to freeze and reheat as craved. Enjoy!

*Mashed sweet potato: cook sweet potato ahead of time. You can roast or bake the whole sweet potato with the skin, then scoop out the center and discard the peel. Or peel, chop and boil the potato. Then place the potato in a high speed blender until smooth.

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