Sweet Potato Pancakes
These sweet potato pancakes are lightly sweet and so fluffy! With cinnamon and nutmeg, these are a delicious breakfast enjoyed by kids and adults.
Servings: 13 pancakes
- 2 tablespoons coconut oil (26 g)
- ½ cup sweet potato puree (130 g; see note *)
- 1 egg
- 2 tablespoons maple syrup (39 g)
- 1 cup milk (dairy or non-dairy; 245 g)
- ½ teaspoon vanilla extract
- 1 cup all purpose flour (125 g; white whole wheat works great)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Melt coconut oil in a large microwave-safe bowl.
Stir in the sweet potato puree, egg, maple syrup, milk and vanilla until smooth.
Add the flour, baking powder, baking soda, cinnamon and nutmeg and mix in until just combined (don't over-mix).
Cook your sweet potato pancakes
Heat a non-stick pan over medium heat. Spray with oil.
Using a ¼ cup measuring cup, spoon the batter into the pan.
Cook for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake.
Flip and cook for another 1 minute on the other side, or until cooked through.
Fridge- These pancakes can be stored in a sealed container in the fridge for up to 4 days. Reheat in the toaster.
Freezer- wrap in cling wrap and place in a storage container. Freeze for up to 3 months. Thaw completely, then reheat in the toaster.
Serving: 1pancake | Calories: 89kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 113mg | Fiber: 0g | Sugar: 3g | Vitamin A: 2120IU | Vitamin C: 2.1mg | Calcium: 40mg | Iron: 0.6mg