Sweet Potato Pancakes
Delicious autumn pancakes, with sweet potatoes as the star ingredient.
Equipment
- A hand held mixer makes the process easier, but is not required.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!