Description
Fluffy & moist Sweet Potato Pancakes with a perfectly crispy edge is what breakfast is all about. Serve simply with butter or syrup or jam.
Ingredients
Units
Scale
- 3 cups All-Purpose Flour
- 1/2 cup Sugar
- 6 tbsp. Melted Butter
- 3 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/4 tsp. Himalayan Salt
- 3 Large Organic Eggs
- 3 1/2 cup Organic Milk
For the Sweet Potato Puree:
- 1 Whole Sweet Potato
- 1 Large Organic Egg
- 1/2 cup Sugar
- 2 tsp. Ground Cinnamon
- 2 tsp. Ground Nutmeg
- 1 tbsp. Vanilla Extract
- 1/2 cup Evaporated Milk
- 2 tbsp. Melted Butter
Instructions
- Peel sweet potatoes and boil for 25 minutes until tender. Add cooked sweet potato to a bowl and smash until smooth (using a potato masher (paid link)). Combine all sweet potato puree ingredients using a hand blender (paid link).
- Combine all-purpose flour, sugar, baking powder, baking soda, and salt into a large bowl. Add eggs and milk. Whisk (paid link) until smooth. Add 1 cup of sweet potato mixture and melted butter and blend until smooth.
- Add olive oil to a pan on medium heat and add 1/4 cup of the pancake mix (paid link). Once air bubbles appear you can flip and cook for an additional minute.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 523
- Sugar: 25.7g
- Sodium: 409mg
- Fat: 17.5g
- Carbohydrates: 75.8g
- Fiber: 2.3g
- Protein: 14.9g
- Cholesterol: 110mg