Sweet Potato Pancakes

Tired of making the same old pancakes from a box mix? Look no further! Not only is this pancake batter made from scratch, but it features one of my favorite ingredients—sweet potatoes! We were lucky enough to get our hands on some homemade pure maple syrup. One of our friends makes maple syrup every year, so we swapped a couple dozen eggs for a jar of his homemade maple syrup. You’ll be kissing ‘ole Aunt Jemima goodbye after one taste of the authentic stuff!

Ingredients:

Dry Ingredients:

• 1-3/4 cups flour

• 2 tbsp. brown sugar

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/8 tsp salt

Wet Ingredients:

• 1-1/2 cups milk

• 3/4 cup mashed sweet potato (about 1 sweet potato)

• 2 tbsp. canola oil

• 2 tbsp. apple cider vinegar

• 1 tsp vanilla extract

Cinnamon Honey Butter:

• 6 tbsp. butter, softened

• 1-1/2 tsp honey

• 1/2 tsp cinnamon

• 1/4 tsp sugar

Instructions:

• In a medium sized bowl, whisk together all dry ingredients. Form a well in center of dry ingredients.

• In a separate bowl, stir together all wet ingredients.

• Pour wet ingredients into dry ingredients, and stir until just combined. Do not overmix—it’s okay to have some lumps. Add another dash of milk if batter is too thick.

• Heat approximately 1 tsp of coconut oil (or butter/other oil) per pancake in a pan over LOW heat. Pour in approximately 1/4 cup of batter per pancake.

  • Important Note: These need to cook on low for longer than your average pancake due to the added moisture from the mashed sweet potato. Cooking them on low will keep them from burning on the outside before the inside is fully cooked. It may take up to 5-7 mins per side.

• Once the tops of the pancakes start bubbling, add a little more coconut oil if needed, and flip.

• Serving suggestions:

  • Pure maple syrup

  • Chopped toasted pecans

  • Powdered sugar

  • Cinnamon honey butter

    • Mix together all ingredients. If too soft, place in fridge to set up.

Sweet Potato Pancakes

Print

With ImageWithout Image

Yield: 8

Author: Crystal Magiera

Prep time: 10 MCook time: 20 MTotal time: 30 M

Ingredients:

Dry Ingredients:

• 1-3/4 cups flour
• 2 tbsp. brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp salt

Wet Ingredients:

• 1-1/2 cups milk
• 3/4 cup mashed sweet potato (about 1 sweet potato)
• 2 tbsp. canola oil
• 2 tbsp. apple cider vinegar
• 1 tsp vanilla extract

Cinnamon Honey Butter:

• 6 tbsp. butter, softened
• 1-1/2 tsp honey
• 1/2 tsp cinnamon
• 1/4 tsp sugar

Instructions:

How to cook Sweet Potato Pancakes

1. In a medium sized bowl, whisk together all dry ingredients. Form a well in center of dry ingredients.
2. In a separate bowl, stir together all wet ingredients.
3. Pour wet ingredients into dry ingredients, and stir until just combined. Do not overmix—it’s okay to have some lumps. Add another dash of milk if batter is too thick.
4. Heat approximately 1 tsp of coconut oil (or butter/other oil) per pancake in a pan over LOW heat. Pour in approximately 1/4 cup of batter per pancake.
5. Important Note: These need to cook on low for longer than your average pancake due to the added moisture from the mashed sweet potato. Cooking them on low will keep them from burning on the outside before the inside is fully cooked. It may take up to 5-7 mins per side.
6. Once the tops of the pancakes start bubbling, add a little more coconut oil if needed, and flip.
7. Serving suggestions: Pure maple syrup, chopped toasted pecans, powdered sugar, cinnamon honey butter

Cinnamon Honey Butter:

1. Mix all ingredients together. If too soft, place in fridge to set up.

Did you make this recipe?

Tag @eggs_n_eats on instagram and hashtag it #eggsNeats

Created using The Recipes Generator