How to Make Sweet Potato Pancakes with Cranberry Compote

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness.

Add 2 tablespoons of orange liqueur into the cranberry sauce.

Zest a lemon and add it to the cranberry sauce to brighten the flavor.

Add about 3/4 cup of agave to sweeten the cranberry sauce and whisk it in.

Taste the cranberry sauce to ensure the flavors are balanced.

Sift 2 cups of flour into a bowl, adding baking powder, baking soda, cinnamon, and nutmeg.

Crack 1 egg into the sifted flour mixture.

Pour in 1 1/2 cups of milk and add sweet potato puree, then whisk until combined, leaving a few clumps.

Grease the skillet with a stick of butter, ensuring the edges are covered with a paper towel.

Pour the batter into the skillet and cook until the edges start to crisp up.

Flip the pancake when ready and cook until done.

Layer the pancakes with the cranberry compote and garnish with mint.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens