There are a lot of boxed pancake mixes you can buy. But to be honest I would rather take the time to make some from scratch so I know exactly what i am putting in mine. Plus it allows you to play around with the flavor combos making them extra delicious. I typically make banana pancakes, but from time to time I like to mix it up.
Now if you have not tried making sweet potato pancakes, I highly suggest you give them a try. The first step you want to do is either roast or steam your sweet potatoes. I prefer using japanese sweet potatoes, because I find them to be tastier than the regular sweet potatoes. Depending on your store, they may be called something different, but just look for the white sweet potato.
For this recipe I roasted my sweet potatoes. I peeled, cut into chunks, and roasted 400 degrees for 25-30 minutes. If you want a quicker way, you could add to your instant pot and steam on high pressure for 3-4 minutes and release the pressure right when they are done.
Once you have your roasted or steamed sweet potatoes done let them cool and then add all ingredients to a bowl and whisk. I prefer to add all my ingredients to a blender and blend on low for a smooth, silky batter. I let the batter sit for a few minutes before adding some to a hot pan to cook. To give it a nice decadent almost cake like taste I like using brown butter ghee or vanilla madagascar ghee when cooking my pancakes, but you can substitute any oil you prefer. I like to make my pancakes small so they are easier to flip, and let them cook a couple minutes each side on medium low heat.
These are a great addition to any meal prep. I will meal prep on Sunday and then when I want to have them during the week, I just throw in my convection oven for a couple minutes, top with my favorite toppings, and enjoy. These also freeze well if you wanted to double the batch and save for another busy week.
The fun part is topping them with you favorite toppings.
This batch is topped with plain coconut based yogurt.
This batch is drizzled with Georgia Grinders cinnamon vanilla pecan butter and crushed pecans.
Sweet potato pancakes
- 1 sweet potato peeled and roasted 400 for 25-30 minutes
- 1/3 cup almond flour
- 2 tsp aluminum free baking powder
- 3 eggs
- 1/2 cup unsweetened almond milk
- 1 Tbsp tinstarfoods brown butter ghee sub coconut oil
- 1/2 tsp vanilla extract
- 1/4 tsp turmeric
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Roast your sweet potato 400 for 25-30 minutes and let cool. Then add everything to a high powered blender and blend up. Heat a pan with some ghee and cook a couple minutes each side.
- Top with vanilla coconut yogurt or pecan butter with crushed pecans
- I reheat in my convection oven for a couple minutes or I eat cold if I’m in a rush in the mornings