These fluffy sweet potato pancakes are a delicious twist on the classic breakfast favorite. Perfect for a cozy morning, they are packed with flavor and nutrients. Serve them with maple syrup, fresh fruit, or a dollop of yogurt for a delightful meal!
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk (or non-dairy milk)
- 1 large egg
- 2 tablespoons melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for the skillet
Instructions
Step 1: Prepare the Sweet Potatoes
- Cook the Sweet Potato: Peel and chop the sweet potato into chunks. Boil in a pot of water for about 15-20 minutes, or until tender. Drain and mash until smooth. You can also bake the sweet potato at 400°F (200°C) for about 45 minutes until soft, then scoop out the flesh and mash.
Step 2: Mix Dry Ingredients
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 3: Mix Wet Ingredients
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potatoes, milk, egg, melted butter, and vanilla extract until smooth and well blended.
Step 4: Combine Mixtures
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Cook the Pancakes
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, or until golden brown.
Step 6: Serve
- Serve Warm: Remove pancakes from the skillet and keep warm in a low oven while you cook the remaining batter. Serve warm with maple syrup, fresh fruit, or yogurt.
Tips
- For added flavor, consider mixing in chopped nuts or chocolate chips to the batter.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.
Enjoy your delicious sweet potato pancakes!
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