Easy Sweet Potato Pancakes
I originally got this recipe from Epicurious.com and I love it. So yum!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 large eggs
- 1 cup buttermilk
- 2 1/2 tablespoons oil
- 1 cup store-bought pancake mix
- 1 small pinch nutmeg
- 1 small sweet potato boiled, peeled, and mashed
- Carbohydrate 31.27508125 g
- Cholesterol 538.004 mg
- Fat 23.17044375 g
- Fiber 1.7250999724865 g
- Protein 21.214675 g
- Saturated Fat 4.9240565 g
- Serving Size 1 1 Serving (284g)
- Sodium 613.2735 mg
- Sugar 29.5499812775135 g
- Trans Fat 2.7227515 g
- Calories 419 calories
In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable). Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with honey-cinnamon butter and a little maple syrup.
