I FOUND the Secret to Making FLUFFY Sweet Potato Pancakes!

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.

Add baking powder, baking soda, all-purpose flour, and spices into a bowl and whisk together.

Set the dry ingredients aside.

In a separate bowl, whisk together milk, 1 egg, and brown sugar until combined.

Add in 1 cooked, mashed, and cooled sweet potato.

Mix in melted butter and 2 teaspoons of vanilla extract.

Combine the wet mixture with the dry ingredients and mix well.

Preheat a skillet for about 5 minutes before adding oil.

Pour about 1/3 cup of pancake batter into the preheated skillet.

Cook until bubbles form on the surface, then flip and repeat until all batter is used.

Serve pancakes with cinnamon butter and chopped pecans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens