Golden, hearty, and delicious breakfast pancakes made with sweet potatoes.
Prep Time10 minutesmins
Cook Time12 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Sweet Potato Pancakes
Servings: 4
Ingredients
1cupsweet potato puréeabout 230 g
2large eggs
½cupmilkfat free (120 ml)
1teaspoonoil for the battervegetable or olive oil
1teaspooncinnamon
3packets Splenda or another sweetener of your choice
¼cupall-purpose flour30 g
1teaspoonbaking powder
Wateroptional, only if the batter is too thick
1teaspoonoil for greasing the pan
Instructions
Prepare the sweet potato purée: If you don't already have it prepared, start by roasting or steaming your sweet potatoes. Bake them at 400°F (200°C) for 40-45 minutes until tender. Once cooled, remove the skin and mash them well to get about 1 cup (230 g) of smooth purée.
Mix the wet ingredients: In a large bowl, whisk together the sweet potato purée, eggs, milk, and 1 teaspoon of oil. Stir well until the mixture is smooth and creamy. If it's too thick at this stage, add a little water (1-2 tablespoons) to loosen the consistency.
Add cinnamon and sweetener: Stir in the cinnamon and Splenda, ensuring everything is mixed thoroughly.
Combine with dry ingredients: In a small bowl, sift the flour and baking powder together. Slowly incorporate the dry ingredients into the sweet potato mixture. Be gentle with the mixing to avoid overworking the batter — it should remain thick but well combined.
Check batter consistency: Because there's very little flour, the batter will be thick but spreadable. If it feels too thick, add water, 1 tablespoon at a time, until it reaches a pourable but still dense consistency.
Heat the skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with 1 teaspoon of oil. You don't need much; just enough to prevent sticking.
Cook the pancakes: Once the pan is heated, drop about ¼ cup of batter for each pancake onto the skillet. Cover the pan to trap heat and ensure even cooking. Let them cook for 2-3 minutes until small bubbles form on the surface and the edges firm up slightly.
Flip and finish cooking: Flip the pancakes carefully and cook the other side for another 2-3 minutes until both sides are golden brown. Repeat with the remaining batter, adding a bit more oil to the pan as needed.
Serve: Serve warm with your favorite toppings. Fresh fruit, or a touch of cinnamon powder.