Sweet Potato and Spinach Pancakes
Sweet Potato and Spinach Pancakes
Ingredients
For the Pancakes
- 1 sweet potato, large, peeled, cooked until very tender, and mashed
- 5 ounces fresh spinach, washed, finely chopped, and excess water squeezed out
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil, for frying
For Serving (Optional)
- 1/2 cup sour cream, or plain Greek yogurt
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Prepare the sweet potato: Peel the sweet potato and dice it into 1-inch cubes. Boil or steam the sweet potato until it is very tender, about 10-15 minutes. Drain any excess water and mash thoroughly with a fork or potato masher until smooth. Set aside to cool slightly.
⏱️ 15 min
- 2
Prepare the spinach: Wash the fresh spinach thoroughly. Finely chop the spinach and place it in a clean kitchen towel or paper towels. Squeeze out as much excess water as possible. This step is crucial to prevent watery pancakes.
⏱️ 5 min
- 3
Combine wet ingredients: In a large mixing bowl, whisk together the mashed sweet potato, large egg, and milk until well combined and smooth.
⏱️ 5 min - 4
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder. Ensure there are no lumps.
⏱️ 2 min
- 5
Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough pancakes. Gently fold in the squeezed, chopped spinach.
⏱️ 3 min - 6
Heat the skillet: Heat the olive oil in a large non-stick skillet or on a griddle over medium heat. The pan is ready when a drop of water sizzles on the surface.
⏱️ 2 min•🌡️ 350
- 7
Cook the pancakes: Drop about 1/4 cup of batter per pancake onto the hot skillet, leaving some space between them. Cook for 3-4 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to prevent burning. Repeat with the remaining batter, adding more olive oil if needed.
⏱️ 20 min•🌡️ 350
- 8
Serve: Serve the sweet potato and spinach pancakes warm. Garnish with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chopped chives, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato and Spinach Pancakes
Ingredients
For the Pancakes
- 1 sweet potato, large, peeled, cooked until very tender, and mashed
- 5 ounces fresh spinach, washed, finely chopped, and excess water squeezed out
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil, for frying
For Serving (Optional)
- 1/2 cup sour cream, or plain Greek yogurt
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Prepare the sweet potato: Peel the sweet potato and dice it into 1-inch cubes. Boil or steam the sweet potato until it is very tender, about 10-15 minutes. Drain any excess water and mash thoroughly with a fork or potato masher until smooth. Set aside to cool slightly.
⏱️ 15 min - 2
Prepare the spinach: Wash the fresh spinach thoroughly. Finely chop the spinach and place it in a clean kitchen towel or paper towels. Squeeze out as much excess water as possible. This step is crucial to prevent watery pancakes.
⏱️ 5 min - 3
Combine wet ingredients: In a large mixing bowl, whisk together the mashed sweet potato, large egg, and milk until well combined and smooth.
⏱️ 5 min - 4
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder. Ensure there are no lumps.
⏱️ 2 min - 5
Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough pancakes. Gently fold in the squeezed, chopped spinach.
⏱️ 3 min - 6
Heat the skillet: Heat the olive oil in a large non-stick skillet or on a griddle over medium heat. The pan is ready when a drop of water sizzles on the surface.
⏱️ 2 min•🌡️ 350 - 7
Cook the pancakes: Drop about 1/4 cup of batter per pancake onto the hot skillet, leaving some space between them. Cook for 3-4 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to prevent burning. Repeat with the remaining batter, adding more olive oil if needed.
⏱️ 20 min•🌡️ 350 - 8
Serve: Serve the sweet potato and spinach pancakes warm. Garnish with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chopped chives, if desired.
⏱️ 3 min