Description
Delicious sweet potato pancakes, fluffy and nutritious, perfect for breakfast.
Ingredients
Scale
- 3/4 pound sweet potato, peeled and diced
- 1 cup yogurt
- 2 eggs
- 2 tablespoons extra virgin olive oil
- 3 tablespoons runny honey (plus more to serve)
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free flour blend)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 1/2 cup walnuts, pecans, or hazelnuts, toasted and chopped (optional)
- Greek Yogurt or Labneh, to serve (optional)
Instructions
- Steam the sweet potato. Add a half-inch of water to the bottom of a saucepan and fit it with a steamer basket. Add the sweet potato. Cover, place over medium-high heat, and bring to a boil. Reduce heat to simmer and steam until potatoes are completely tender, about 15 minutes. Transfer the potatoes from the pan to a heat-proof bowl and allow to cool for a few minutes.
- Mash the sweet potato. Use a potato masher or a sturdy fork to mash the sweet potato into a smooth puree. Measure 1 cup of mashed sweet potato. Reserve any remaining mash for another use.
- Mix the wet ingredients. Add the mashed sweet potato to a large bowl. Add yogurt, eggs, honey, and olive oil to the bowl and whisk until combined and smooth.
- Mix dry ingredients. In a second bowl, combine the flour, cinnamon, allspice, ginger, baking powder, and salt, and whisk to combine.
- Mix the batter. Add the dry ingredients to the wet ones and use a rubber spatula to fold the two together until just combined and no dry streaks of flour remain. The goal is a thick, yet pourable batter that drips slowly from the spatula. The batter need not be completely smooth. Adjust the texture as needed by drizzling in up to 3/4 cup water.
- Get ready. Place a heat-proof plate in a low oven or toaster oven set to warm (or it’s lowest temperature setting).
- Cook the pancakes. Preheat a griddle, frying pan, or skillet over medium-high heat. Lightly grease it with olive oil. Scoop 1/3-cup portions of the pancake batter onto the skillet and cook until bubbles form on the surface, 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Transfer to warmed plate in the oven or toaster oven and repeat, cooking the pancakes in the same way until all batter is gone.
- Finish and serve. Serve pancakes topped with labneh and toasted nuts, drizzled with more honey.
Notes
- For gluten-free pancakes, use a gluten-free flour blend.
- Adjust the amount of water for the desired batter consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg