Clean recipe · healthytasteoflife.com
Sweet Potato Pancakes (Fluffy And Easy)
These fluffy sweet potato pancakes are made in one bowl with smooth sweet potato purée, eggs, a small amount of flour and warm spices. They're an easy way to use leftover sweet potatoes, with tested gluten-free and dairy-free options, and they freeze well for quick breakfasts. Kids will love them too!
Original recipe: healthytasteoflife.com
- Yield:
- 10 servings
- Prep:
- 10 min
- Cook:
- 20 min
- Total:
- 30 min
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Ingredients
- 1 cup sweet potato (puree or mashed) (~ 1 medium-large sweet potato)
- 2 large eggs
- 2 tbsp melted butter (or dairy free butter)
- ⅔ cup flour (/ 80 g/ see notes)
- 2 tsp baking powder
- 3 tbsp maple sugar (or syrup)
- ¼ tsp sea salt
- 1 tsp vanilla extract
- ⅔ tsp cinnamon
- ¼ tsp cardamom
Instructions
Prepare the Sweet Potato Mash/Puree
Bake, steam or roast the sweet potato until tender. Mash very well or blend until smooth. For faster morning prep, do this ahead.Prepare the Batter
Whisk wet: In a large bowl, whisk purée, eggs, sweetener, melted butter until smooth.- Add dry: Sprinkle in the flour and baking powder, then salt and spices. Mix just to combine.
Cook
Preheat a nonstick or ceramic skillet over medium heat and lightly grease if necessary.- Scoop approximately 2 tablespoons batter per pancake, making rounds about 4 inches / 10 cm wide.
- Cook the first side for about 2 minutes, until the bottom is golden and the edges begin to set.Flip. Cook another 1–2 minutes, or until golden and cooked through.
- Repeat. Adjust the heat between batches if the pancakes are browning too quickly or too slowly.
Serve
Serve the sweet potato pancakes warm with maple syrup, yogurt, fruits or your favorite toppings.