Description
This delightful Sweet Potato Pancake recipe perfectly embodies a nourishing and satisfying breakfast. The pancakes offer a naturally sweet, subtly spiced flavor profile with an irresistibly fluffy texture, making them an energizing way to start your day, packed with wholesome goodness.
Ingredients
1 large Sweet Potato, peeled and finely grated (about 1.5 cups)
1 cup Whole Wheat Flour
2 large Eggs
1 cup Unsweetened Almond Milk
2 tablespoons Maple Syrup or Honey
1 tablespoon Baking Powder
1 teaspoon Ground Cinnamo
1/2 teaspoon Ground Nutmeg
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
Coconut Oil or Avocado Oil, for cooking
Instructions
- Peel and finely grate the sweet potato to yield about 1.5 cups
- In a large bowl, whisk together whole wheat flour, baking powder, cinnamon, nutmeg, and salt
- In another bowl, whisk the eggs, almond milk, maple syrup (or honey), and vanilla extract until smooth
- Pour the wet ingredients into the dry ingredient bowl and mix gently until combined
- Fold in the grated sweet potato carefully
- Preheat a non-stick griddle over medium heat and lightly grease with coconut oil or avocado oil
- Pour about 1/4 cup of batter per pancake onto the griddle and cook until golden brown, 2-3 minutes per side
- Serve warm with your favorite toppings
Notes
Ensure not to overmix the batter to keep pancakes fluffy.
For a gluten-free option, substitute whole wheat flour with oat flour or almond flour.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 186 mg