I realize it’s still the summertime, but sometimes, a girl wants sweet potatoes.
Back when I was training for my marathon, I began eating a lot more sweet potatoes, as I’m allergic to bananas, and after a horrible bout of leg cramps on my 18-mile run that ended with several fits of uncontrollable tears, I knew I needed more potassium. Lucky for me, sweet potatoes are packed full of it!
So I began experimenting, adding sweet potatoes here and there.
And then I developed these Sweet Potato Pancakes, which is utterly divine and which was eaten the day before my marathon as my final meal in Dallas.
It might not be sweet potato season, but these Sweet Potato Pancakes, made with thawed frozen sweet potato puree, are a delightful brunch item! So delish!
- ¾ cup unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ½ cup sweet potato puree
- ¾ cup unsweetened cashew milk (or regular milk)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon vegetable oil (or another flavorless oil)
- 1 tablespoon maple syrup
- ¼ cup pecans, chopped
- In a large bowl, combine the dry ingredients—the flour, baking powder, baking soda, salt and cinnamon— and whisk together before setting aside.
- In a smaller bowl or in a large liquid measuring cup, combine the wet ingredients—the sweet potato puree, milk, egg, vanilla extract, oil and maple syrup—and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and slowly stir together with a rubber spatula, stirring until just combined. (It's OK if there are lumps!) Do not overmix, as the pancakes will not be as fluffy if you do.
- Heat a griddle over medium heat on the stove. Spray the griddle with nonstick cooking spray or brush a little butter or oil over it grease it.
- Once pan has warmed, pour the batter into silver dollar sized pancakes. Sprinkle a few chopped pecans over the formed batter.
- Cook until bubbles appear on the surfaces of the pancakes, then flip and cook for another 1-2 minutes, or until the other side has browned and the pancakes have cooked through.
- Using a spatula, transfer the pancakes off the heat to your plate. Serve warm with syrup, and enjoy!
- If you have no sensitivity to dairy or have a nut allergy, using the same amount of cow's milk is perfectly acceptable in these pancakes.
- Not a fan of pecans? Leave them out or substitute another nut instead!
- No maple syrup? Use a tablespoon of granulated sugar or honey instead.
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Amount Per Serving: Calories: 458 Total Fat: 20g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 93mg Sodium: 722mg Carbohydrates: 60g Net Carbohydrates: 0g Fiber: 5g Sugar: 13g Sugar Alcohols: 0g Protein: 11g
This recipe originally appeared on My Cooking Spot, where I was a contributor.