Thick + Fluffy Sweet Potato Pancakes
These Thick + Fluffy Sweet Potato Pancakes are healthy, dairy-free, and are the perfect way to kick-start your day. Whether you want an awesome seasonal flavor or just something sweetly homemade, this recipe makes for a great breakfast or brunch dish in just 25 minutes--total.
Servings 6 pancakes
Ingredients
- 1 1/2 cups organic whole wheat flour
- 1 cup sweet potato puree (See Notes!)
- 1 Tbsp baking powder
- 1 Tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
- pinch of finely-ground sea salt
- 2 large organic eggs, at room temp.
- 1 cup Almond milk + 1 Tbsp! (You can use your fave plant-based milk!)
- 1 tsp vanilla extract
- 2 Tbsps pure maple syrup
- 2 Tbsps unsalted butter, melted (See Notes!)
OPTIONAL TOPPINGS:
- Sliced bananas
- Toasted pecans (See Notes!)
- Pure maple syrup, for drizzle
Instructions
- Begin by adding the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a large bowl and whisk until well combined. Set aside.
- In a separate bowl, whisk together the milk, sweet potato puree, eggs, maple syrup, melted butter, and vanilla, until combined.
- Make a small well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently (using a spatula) until just combined. NOTE: DO NOT OVERMIX.
- Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
- To serve, stack pancakes onto one another and top with sliced bananas, your favorite toasted nuts (I used pecans), and lightly drizzle with maple syrup, if desired.
- Bon Appetit!
Notes
- SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.
- TOASTED NUTS: Add chopped nuts to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
- OIL/BUTTER: Instead of using melted butter, you can always use coconut oil or vegetable oil.
-
FLOUR: If you don't have Whole Wheat or Whole Wheat Pastry Flour, then you can substitute with All-Purpose flour. SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave, date syrup, coconut sugar, brown sugar, or pure cane sugar.