Sweet Potato Pancakes Recipe

Rating 5.0
| 0
Sweet potato pancakes are tender, fluffy and delicious. Each sweet potato pancake is fiber-packed with sweet potatoes, flax seeds and ground nuts for a breakfast you can feel good about.
Breakfast
New American
16
ingredients
8
steps
35
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
4
1 cup(s)
roasted sweet potato
3/4 cup(s)
buttermilk
1/4 cup(s)
ground flax seeds, see notes 1
3
large eggs
1 tblsp
pure maple syrup
1 1/2 tsp
vanilla extract
1/2 cup(s)
extra fine almond flour or ground pecans or walnuts, see notes 2
1/2 cup(s)
all-purpose flour
1 tblsp
baking powder
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg, see notes 3
1/4 tsp
salt
butter or oil, for greasing
chopped pecans or walnuts, for topping
butter, for topping
pure maple syrup, for serving

Directions 8 steps | 35 Minutes

Step 1

Measure and prep all ingredients.

Step 2

In a blender or a food processor, puree the roasted sweet potato. 

Step 3

In a large bowl, whisk together the sweet potato puree, buttermilk, flax seeds, eggs, maple syrup and vanilla extract.

Step 4

In a medium mixing bowl, whisk together the ground pecans, all-purpose flour, baking powder, ground cinnamon, ground nutmeg and salt.

Step 5

Add the flour mixture to the sweet potato mixture and stir just until combined. Do not overmix. Let the batter rest for 10 minutes.

Step 6

While the batter is resting, heat a large nonstick skillet or a nonstick griddle. Lightly grease the pan with cooking spray or melted butter. Add ⅓ cup of batter to the pan. Cook until the edges are set, about 3 minutes.

Step 7

Flip the pancakes and cook for another 2-3 minutes or until the bottoms are browned. Repeat with the remaining batter.

Step 8

Serve immediately topped with butter, chopped pecans or walnuts and maple syrup. Enjoy! 


Notes:

  1. Store-bought ground flax meal may not be fine enough for this recipe. Make sure your flax meal is ground very finely.
  2. Any type of finely ground nut can be substituted in this recipe.
  3. Freshly ground nutmeg is preferred as it is much more flavorful than store-bought ground nutmeg.

Nutrition Per Serving
View All
CALORIES
400
FAT
18 g
PROTEIN
13.6 g
CARBS
48.1 g

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