Top these savory stacks with apple butter or honey!
For more great recipes follow Monica Olivas. Monica is the blogger behind Run Eat Repeat based in Southern California. When she’s not eating she’s running and when she’s not running she’s blogging about it at www.runeatrepeat.com.
These pancakes can be topped with real maple syrup, honey, apple butter or applesauce. You might choose to use no topping at all. They are already naturally sweet from the sweet potatoes.
If you’re a sweet potato lover, you might like these recipes:
Slow Cooker Sweet Potato and Kale Soup
Slow Cooker Sweet Potato Mash
Sweet Potato Crunchies
Sweet Potato Pancakes
Ingredients
- 1/2 cup sweet potato cooked and mashed
- 1/3 cup egg beaters or 2 eggs
- 1/4 cup flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1 teaspoon honey or coconut palm sugar
- 1/8 teaspoon ground cinnamon
- pinch of salt
- optional milk (any type) to thin batter if necessary
Instructions
- Mix well, make sure all the sweet potato is mashed. The batter is pretty thick so I spread it out when I scoop them on the hot skillet. Cook as you would normal pancakes. They don’t “bubble” like normal pancakes, so watch that they are cook thoroughly, but not burned.
Nutrition Information
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I just made these and they are a total disaster. The pancakes don’t form in the pan.. they stay mushy and stick and when you try to flip them they fall apart into a mushy pile. The batter tastes good though, and I do t want to waste the ingredients so I’m eating it like mushy sweet potato scrambled eggs.
:-/
I originally used coconut flour (for a gluten free recepie) and ended up adding a bit of cashew milk to make the batter thinner. After my tweaks, the pancake was very brittle and didn’t stay together, and burned rather quickly once I put the batter on the pan. I turned to stove down to 4 and I added some tapioca flour then after that it was perfect! Awesome flavor and consistency. Just like a regular pancake!
That’s great, Ashley! We’re so glad you found a way to make them work for your lifestyle!
Just curious why you don’t have coconut oil (or other healthy oils ex.avacado etc) in your recipe. It would prevent sticking like some of the comments I’ve read.
Sarah, Feel free to use coconut oil for this recipe.
I made them today. Turned out perfect, nice flavor. My calorie count was a lot higher per serving ( small pancakes) I followed recipe ingredients with the exception of I used 1 whole egg and 1 egg white. No sugar.
1/2 cup sweet potato = 125
1/2 flour= 228
1 egg= 78
1 egg white = 17
Comes out to 448 ÷2= 228 a serving even with egg beaters it’s around 190 a serving
Made them this morning. Recipe worked great. Added a little bit of maple syrup to eat. Both my husband and myself liked them.
Sweet potato flour, cassava flour, breadfruit and coconut flour are available.I use them all the time.