This post got a healthy update on 9/23/21
Saturday morning pancakes. Have I mentioned it’s a tradition? I just love it – after a long week, the combination of a Friday night movie and Saturday morning pancakes can rarely be topped. It doesn’t happen every weekend, but Justin and I definitely take advantage of it when we don’t have other plans.
Pancakes are an indulgence. I mean, it’s basically cake cooked in a pan. But let’s make it a healthy indulgence by using soaked whole grains and real maple syrup.
Sweet potatoes are so tasty and versatile. We’ve made sweet potato pancakes before, and they have always been good. Sweet potatoes are first washed, peeled, and boiled. Then they are whipped smooth to be used as the star ingredient, resulting in moist, nutrient-dense pancakes.
Whole wheat flour is soaked in plain yogurt overnight to enhance the nutrition, make it more digestible, and result in a lighter pancake.
Give them a try this autumn season. With real maple syrup, cinnamon, and pecans, you’ll find yourself making them every weekend.
Happy cooking, and until next time,
Sweet Potato Pancakes
- A hand held mixer makes the process easier, but is not required.
- 1.5 cup whole wheat flour can use whole wheat pastry flour for lighter pancakes
- 1/2 cup whole rolled oats
- 1.5 cups whole milk plain yogurt
- 2 eggs
- 1 tablespoon maple syrup or coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons melted butter or coconut oil
- 1 cup well-mashed sweet potato
- extra butter for the griddle
- optional real maple syrup and/or pecans for serving
- The night before, stir together the whole wheat flour, oats, and yogurt. If the yogurt is very thick and difficult to mix, add a little water to thin it out. Cover and let sit at room temperature overnight or at least 8 hours.
- If you don't already have leftover cooked sweet potato, now is the time to make it. Peel a medium sweet potato and cut into 1 inch pieces. Place in a pot of water and boil for 10-12 minutes. Drain the water, let cool, and mash. Use 1 cup for the recipe; you may have a little extra left over.
- To the flour, oat, and yogurt mixture, add 2 eggs. The batter will likely be stiff and I find it's easiest to use a hand held mixer to add the remaining ingredients. Add a little water if the mixture is too stiff. Add all remaining ingredients (maple syrup through sweet potato) and blend just until mixed.
- Cook pancakes by dropping 1/4 cups of batter in a medium-hot griddle or cast iron skillet using melted butter or coconut oil. Each pancake cooks for about 2 minutes on one side and 1 minute after the flip. Watch for tiny bubbles around the edges of the pancakes after you pour them on. When they appear, it's time to flip.
- Serve with butter and real maple syrup and garnish with pecans.