Sweet Potato Pancakes Easy Recipe Exquisitely Unremarkable from www.exquisitelyunremarkable.com If you're a fan of sweet potatoes, you're going to love these pancake recipes! Sweet potato adds a natural sweetness and a boost of nutrients to your pancakes. Plus, they're perfect for breakfast or brunch. Here are three sweet potato pancake recipes that are easy to make and delicious to eat.
Recipe 1: Classic Sweet Potato Pancakes
Description:
This recipe is a classic sweet potato pancake recipe that's easy to make and perfect for a lazy Sunday morning.
Prep Time:
15 minutes
Cook Time:
15 minutes
Ingredients:
- 1 cup mashed sweet potatoes - 1 cup all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1 tablespoon brown sugar - 1 egg - 1 cup milk - 2 tablespoons butter, melted
Equipment:
- Mixing bowl - Whisk - Skillet - Spatula
Method:
1. In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and brown sugar. 2. In a separate bowl, beat the egg and add the mashed sweet potatoes, milk, and melted butter. 3. Combine the wet and dry ingredients, and stir until just combined. 4. Preheat a skillet over medium heat and coat with cooking spray. 5. Use a 1/4 cup measuring cup to scoop the batter onto the skillet. 6. Cook until bubbles form on the surface of the pancake and the bottom is golden brown. Flip and cook until the other side is golden brown. 7. Repeat until all the batter is used up.
Notes:
- If the batter is too thick, add more milk. - Serve with butter and maple syrup.
- Use leftover mashed sweet potatoes to save time. - If you don't have brown sugar, use white sugar instead.
Recipe 2: Gluten-Free Sweet Potato Pancakes
Description:
This recipe is perfect for those who are gluten-free but still want to enjoy sweet potato pancakes.
Prep Time:
10 minutes
Cook Time:
12 minutes
Ingredients:
- 1 cup mashed sweet potatoes - 1/2 cup almond flour - 1/2 cup tapioca flour - 1 tablespoon coconut sugar - 1 teaspoon baking powder - 1/4 teaspoon salt - 1 egg - 1/2 cup almond milk - 2 tablespoons coconut oil, melted
Equipment:
- Mixing bowl - Whisk - Skillet - Spatula
Method:
1. In a mixing bowl, whisk together the almond flour, tapioca flour, coconut sugar, baking powder, and salt. 2. In a separate bowl, beat the egg and add the mashed sweet potatoes, almond milk, and melted coconut oil. 3. Combine the wet and dry ingredients, and stir until just combined. 4. Preheat a skillet over medium heat and coat with cooking spray. 5. Use a 1/4 cup measuring cup to scoop the batter onto the skillet. 6. Cook until bubbles form on the surface of the pancake and the bottom is golden brown. Flip and cook until the other side is golden brown. 7. Repeat until all the batter is used up.
Notes:
- If the batter is too thick, add more almond milk. - Serve with coconut whipped cream and berries.
- If you don't have almond flour or tapioca flour, use another gluten-free flour instead. - Make sure to use melted coconut oil, not solid.
Recipe 3: Vegan Sweet Potato Pancakes
Description:
This recipe is perfect for vegans who want to enjoy sweet potato pancakes without any animal products.
Prep Time:
15 minutes
Cook Time:
15 minutes
Ingredients:
- 1 cup mashed sweet potatoes - 1 cup all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1 tablespoon maple syrup - 1 cup almond milk - 2 tablespoons coconut oil, melted
Equipment:
- Mixing bowl - Whisk - Skillet - Spatula
Method:
1. In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and maple syrup. 2. In a separate bowl, mix the mashed sweet potatoes, almond milk, and melted coconut oil. 3. Combine the wet and dry ingredients, and stir until just combined. 4. Preheat a skillet over medium heat and coat with cooking spray. 5. Use a 1/4 cup measuring cup to scoop the batter onto the skillet. 6. Cook until bubbles form on the surface of the pancake and the bottom is golden brown. Flip and cook until the other side is golden brown. 7. Repeat until all the batter is used up.
Notes:
- If the batter is too thick, add more almond milk. - Serve with vegan butter and fruit.
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