Description
Fluffy Sweet Potato Pancakes are a deliciously light and nutritious breakfast treat, perfect for any occasion. Their natural sweetness and vibrant color make them a delightful addition to your morning routine.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1 cup all-purpose flour (or whole wheat flour)
- 3/4 cup milk (or almond milk)
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Prepare the Sweet Potatoes: Peel and cube two medium sweet potatoes. Boil them in salted water until tender (15-20 minutes), then drain and mash until smooth.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, cinnamon, and salt. Whisk until well blended.
- Combine Wet Ingredients: In another bowl, whisk together the eggs and milk. Stir in the mashed sweet potatoes until smooth.
- Bring It All Together: Pour the wet mixture into the dry ingredients and gently fold until just combined to avoid overmixing.
- Cook the Pancakes: Heat a nonstick skillet over medium heat and grease lightly. Pour about 1/4 cup of batter for each pancake and cook until bubbles form (about 3 minutes). Flip and cook for another 2 minutes until golden brown.
- Serve and Enjoy: Stack pancakes on plates and top with your favorite options such as maple syrup, fresh fruit, or yogurt.
Nutrition
- Serving Size: 1 pancake (75g)
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: - For added flavor, customize with nuts or chocolate chips. - To make vegan pancakes, substitute eggs with flaxseed meal mixed with water and use plant-based milk. - Store leftovers in an airtight container in the fridge for up to three days; reheat in a toaster or microwave.