Sweet Potato Pancakes | Easy Breakfast Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water can be used for a lighter batter.

brown sugar

🥗Healthier: maple syrup

💰Cheaper: white sugar

Maple syrup adds unique flavor; white sugar is a cost-effective sweetener.

Measure out flour and level it off in the measuring cup.

Add brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg to the flour and mix together.

Set the dry ingredients aside.

Bake a medium sweet potato in an instant pot, then scoop out the insides.

Mash the sweet potato in a bowl.

Add melted butter to the mashed sweet potato and stir.

Add 1 cup of homemade buttermilk to the sweet potato mixture.

Add 1 beaten egg and 0.5 teaspoons of vanilla extract to the wet ingredients and stir.

Combine the wet and dry ingredients gently with a spatula until just mixed, ensuring not to over mix.

Heat a skillet over medium heat and add butter to grease it.

Use a 1/3 cup measuring cup to scoop the batter onto the skillet to form pancakes.

Cook the pancakes for about 1-2 minutes until browned before flipping them.

Serve pancakes warm with butter, maple syrup, and chopped pecans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens