Sweet Potato Pancakes
Try this Sweet Potato Pancakes recipe, or contribute your own.
- 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
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 1 cup white whole wheat flour
- 3/4 cup mashed sweet potato*
- 1 1/4 cups milk (i used 2%)
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon melted coconut oil or unsalted butter
- oil or butter for frying
- Carbohydrate 48.7067958263876 g
- Cholesterol 54.5083333300196 mg
- Fat 2.21554041592876 g
- Fiber 1.7142791873614 g
- Protein 8.73065208059119 g
- Saturated Fat 0.736713749544415 g
- Serving Size 1 1 (16 small pancakes) (116g)
- Sodium 62.0710832459473 mg
- Sugar 46.9925166390262 g
- Trans Fat 0.420183083296053 g
- Calories 255 calories
Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a bowl.Whisk the egg, sweet potato, milk, maple syrup, coconut oil and vanilla together in a second bowl. Add the dry ingredients to the wet ingredients and stir until just combined.Heat a large skillet or griddle over medium heat and lightly coat with oil or butter. Pour the batter into the skillet using about 3 tablespoons of batter for each pancake. Cook about 2 minutes until the pancakes start to bubble at the edges and the bottoms are golden brown. Flip and cook another 1-2 minutes on the second side. Remove from skillet and repeat with the remaining batter.Serve pancakes plain or topped with butter and maple syrup.
