Ingredients
Scale
- 1 cup cooked and mashed sweet potato
- 1 cup all-purpose flour (or gluten-free blend)
- 2 tablespoons sugar (or alternative sweetener)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the sweet potato by cooking and mashing it smoothly.
- In a bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk the milk, eggs, melted butter or oil, and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined, then fold in the mashed sweet potato.
- Heat a lightly oiled griddle over medium heat, and pour 1/4 cup of batter for each pancake.
- Cook the pancakes for 2-3 minutes per side until golden brown. Serve immediately.
Notes
- Customize with spices like nutmeg or ginger for added flavor.
- For a lighter version, use whole wheat flour or a blend of almond and coconut flour.
- Try different toppings like chocolate chips, nuts, or berries for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 pancakes
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg