Sweet Potato Pancakes
This is one of my favorite pancake recipes, delicious and leaves the belly feeling full and happy. Whenever I have sweet potato on my weekly menu (either to roast or cook stovetop), I add an extra sweet potato to have for these pancakes or for Sweet Potato Oatmeal. If I’m not going to use it immediately, I freeze the puree. You can also use butternut squash or pumpkin puree (canned is fine) instead.
Ingredients
- 1/4 cup spelt flour (or all-purpose flour)
- 3/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups milk
- 1 tablespoon brown sugar
- 1 tablespoon coconut oil or butter
- 1 cup sweet potato puree (or canned pumpkin puree)
- 1/4 cup pecans chopped (optional, or other nuts)
Adjust servings:
Units:
Instructions
- In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the remaining ingredients.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Heat a large skillet or griddle over medium heat and lightly coat with butter or oil. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
- Flip the pancakes and cook for one minute longer.
- Top with homemade cranberry sauce, pureed mixed berries or pear compote
Recipe Notes
Serve with maple syrup and chopped nuts on top.
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