Sweet potato pancakes are a delightful twist on the classic breakfast favorite. These pancakes are not only delicious but also packed with nutrients, making them a perfect start to your day. The natural sweetness of sweet potatoes pairs beautifully with the warm flavors of cinnamon and maple syrup, creating a comforting and satisfying meal.
Some ingredients in this recipe might not be staples in every household. Almond milk is a popular plant-based milk alternative that can be found in most supermarkets, usually in the dairy or health food section. Coconut oil is another ingredient that might not be as common; it is often located in the baking aisle or with other cooking oils. Make sure to check these sections when shopping.
Ingredients For Sweet Potato Pancakes
Sweet potatoes: These provide a natural sweetness and a boost of nutrients to the pancakes.
All-purpose flour: The base ingredient for the pancake batter, giving it structure.
Baking powder: Helps the pancakes rise and become fluffy.
Cinnamon: Adds a warm, spicy flavor that complements the sweetness of the potatoes.
Salt: Enhances the overall flavor of the pancakes.
Almond milk: A plant-based milk that adds moisture to the batter.
Maple syrup: Adds sweetness and a rich flavor to the pancakes.
Vanilla extract: Enhances the flavor profile with a hint of vanilla.
Coconut oil: Used for both the batter and greasing the pan, adding a subtle coconut flavor.
Technique Tip for This Recipe
To achieve perfectly fluffy pancakes, ensure that the baking powder is fresh and active. You can test its potency by adding a small amount to hot water; it should fizz immediately. Additionally, avoid overmixing the batter to prevent the pancakes from becoming dense. Mix until the ingredients are just combined, leaving some lumps in the batter.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pancakes healthier.
baking powder - Substitute with baking soda and vinegar: Use ΒΌ teaspoon baking soda and Β½ teaspoon vinegar to create the same leavening effect.
cinnamon - Substitute with pumpkin pie spice: Adds a more complex flavor with additional spices like nutmeg and cloves.
salt - Substitute with sea salt: Sea salt has a more natural taste and contains trace minerals.
almond milk - Substitute with oat milk: Oat milk is creamier and adds a slight sweetness that complements the sweet potatoes.
maple syrup - Substitute with agave nectar: Agave nectar is a bit sweeter and has a lower glycemic index.
vanilla extract - Substitute with almond extract: Almond extract provides a nutty flavor that pairs well with sweet potatoes.
melted coconut oil - Substitute with avocado oil: Avocado oil has a neutral flavor and is rich in healthy fats.
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How to Store / Freeze This Dish
Allow the sweet potato pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
For short-term storage, place the cooled pancakes in an airtight container. Layer them with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.
For longer storage, freeze the pancakes. Lay them out in a single layer on a baking sheet and place in the freezer until solid. This prevents them from sticking together.
Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 2 months.
To reheat, you can use a toaster, oven, or microwave. For a toaster, simply pop them in until warmed through. For an oven, preheat to 350Β°F (175Β°C) and bake for about 10 minutes. For a microwave, heat on high for 30-60 seconds, checking frequently to avoid overcooking.
If you prefer a crispier texture, reheat the pancakes in a skillet over medium heat with a light coating of coconut oil.
When ready to serve, top with your favorite toppings such as maple syrup, fresh fruit, or nut butter for an extra burst of flavor.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350Β°F (175Β°C). Place the sweet potato pancakes on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they are warmed through.
Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.
Toaster Method: Pop the pancakes into a toaster or toaster oven. Toast on a low setting to avoid burning, and keep an eye on them. This method gives a slightly crispy edge, which can be delightful.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of coconut oil or any plant-based butter. Place the pancakes in the skillet and heat for about 1-2 minutes on each side until they are warmed through and slightly crispy.
Air Fryer Method: Preheat your air fryer to 320Β°F (160Β°C). Place the pancakes in a single layer in the air fryer basket. Heat for about 3-5 minutes, checking halfway through to ensure they are not overcooked.
Best Tools for This Recipe
Mixing bowl: Use this to combine the mashed sweet potatoes with the dry ingredients and to mix the wet ingredients separately.
Whisk: Essential for thoroughly blending the almond milk, maple syrup, vanilla extract, and melted coconut oil.
Frying pan: This is where you'll cook the pancakes. Make sure it's non-stick for best results.
Measuring cups: Use these to accurately measure out the sweet potatoes, flour, and almond milk.
Measuring spoons: These are necessary for measuring the baking powder, cinnamon, salt, maple syrup, vanilla extract, and coconut oil.
Spatula: Handy for flipping the pancakes once bubbles form on the surface.
Potato masher: Useful for mashing the cooked sweet potatoes to a smooth consistency.
Ladle: Helps in pouring the batter onto the frying pan in consistent portions.
Stove: You'll need this to heat the frying pan to the right temperature for cooking the pancakes.
Coconut oil spray: Ideal for lightly greasing the frying pan to prevent the pancakes from sticking.
How to Save Time on This Recipe
Prepare ingredients in advance: Cook and mash the sweet potatoes the night before to save time in the morning.
Use a blender: Blend the wet ingredients together for a smoother batter and quicker mixing.
Preheat the pan: Start heating your frying pan while mixing the batter to save time.
Measure dry ingredients ahead: Combine flour, baking powder, cinnamon, and salt in a bowl the night before.
Batch cooking: Cook multiple pancakes at once if your pan is large enough to speed up the process.
Sweet Potato Pancakes
Ingredients
Main Ingredients
- 1 cup mashed sweet potatoes cooked and mashed
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- Β½ teaspoon salt
- 1 cup almond milk or any plant-based milk
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon coconut oil melted
Instructions
- In a mixing bowl, combine mashed sweet potatoes, flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together almond milk, maple syrup, vanilla extract, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a frying pan over medium heat and lightly grease with coconut oil.
- Pour ΒΌ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Nutritional Value
Keywords
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