Sweet Potato Pancakes
These pancakes are so delicious and fluffy and they have the added bonus of veggie nutrients. These are also a great sweet potato exposure for picky kids!
Servings: 6 servings
Equipment
Ingredients
- 1 ¾ cups white whole wheat flour (210 g) (or, 1 cup white flour, ¾ cup whole wheat flour)
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 ½ cups whole milk
- 1 cup sweet potato puree (I microwaved 2 medium-large sweet potatoes until soft and mashed them in the skin then scooped out the flesh)
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 Tbsp maple syrup
- 2 large eggs
- 1 Tbsp avocado oil
- 1 tsp pure vanilla extract
- Butter for serving
- Pecans for serving, optional
Instructions
- Whisk together flour, baking powder, and salt in a large bowl. Set aside.
- In a blender, add milk and sweet potato, blend well.
- Add remaining ingredients, cinnamon through vanilla extract to blender. Blend just until well combined.
- Add wet sweet potato mixture to the dry mixture. Combine well, but don’t over mix.
- Let batter rest 5-10 minutes. (this will make them fluffier)
- Heat nonstick skillet over medium heat and grease the pan.
- Ladle the batter about 1/3 cup at a time. Cook pancakes until done and slightly browned on each side. Repeat, cooking pancakes in batches.
- Serve with butter and/or maple syrup. Optionally, add chopped pecans, too.
Video
Nutrition
Calories: 244.3kcal | Carbohydrates: 39g | Protein: 9.1g | Fat: 6.7g | Sodium: 415mg | Fiber: 5.1g | Sugar: 7.8g | Calcium: 202.3mg | Iron: 1.9mg