Healthy Sweet Potato Pancakes
Healthy Sweet Potato Pancakes
Ingredients
For the Pancakes
- 1 cup sweet potato, cooked and mashed (about 1 medium sweet potato)
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup milk, (any kind)
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted, plus more for cooking
Optional Toppings
- 1 cup fresh berries
- 1/4 cup chopped nuts
- 1/2 cup Greek yogurt
Instructions
- 1
Cook the sweet potato: Pierce the sweet potato several times with a fork. Microwave for 5-7 minutes, or until very tender. Alternatively, roast in a 400°F (200°C) oven for 45-60 minutes. Let cool slightly, then scoop out the flesh and mash until smooth. Measure 1 cup of mashed sweet potato.
⏱️ 10 min
- 2
In a large bowl, whisk together the mashed sweet potato, egg, milk, 2 tablespoons of maple syrup, vanilla extract, and melted coconut oil until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
⏱️ 2 min
- 4
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min
- 5
Heat a large non-stick griddle or skillet over medium heat. Lightly grease with a little coconut oil.
⏱️ 1 min
- 6
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully when bubbles appear on the surface and the edges look set.
⏱️ 12 min
- 7
Serve the pancakes immediately with additional maple syrup and your favorite toppings like fresh berries, chopped nuts, or Greek yogurt.
Kitchen Tools
Nutrition Facts (per serving)
Healthy Sweet Potato Pancakes
For the Pancakes
- 1 cup sweet potato, cooked and mashed (about 1 medium sweet potato)
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup milk, (any kind)
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted, plus more for cooking
Optional Toppings
- 1 cup fresh berries
- 1/4 cup chopped nuts
- 1/2 cup Greek yogurt
Instructions
- 1
Cook the sweet potato: Pierce the sweet potato several times with a fork. Microwave for 5-7 minutes, or until very tender. Alternatively, roast in a 400°F (200°C) oven for 45-60 minutes. Let cool slightly, then scoop out the flesh and mash until smooth. Measure 1 cup of mashed sweet potato.
⏱️ 10 min - 2
In a large bowl, whisk together the mashed sweet potato, egg, milk, 2 tablespoons of maple syrup, vanilla extract, and melted coconut oil until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
⏱️ 2 min - 4
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min - 5
Heat a large non-stick griddle or skillet over medium heat. Lightly grease with a little coconut oil.
⏱️ 1 min - 6
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully when bubbles appear on the surface and the edges look set.
⏱️ 12 min - 7
Serve the pancakes immediately with additional maple syrup and your favorite toppings like fresh berries, chopped nuts, or Greek yogurt.