AuthorMarla MeridithWe love these Sweet Potato Pancakes for breakfast or brunch. Filled with great for you ingredients.
Poke several holes in a sweet potato with a knife, microwave on high for 4-5 minutes.
Let the sweet potato cool a bit, then peel off the skin. Mash the potato with the back of a fork or a potato masher.
Sift together the flour, baking powder, salt and cinnamon into a bowl.
In another bowl combine the mashed potatoes, eggs, milk, melted butter and vanilla.
Mix together the wet and dry ingredients.
Pulse the batter in a foor processor or blender until just combined.
Heat a pat of butter over medium-high heat on a griddle or large skillet. When it's sizzling add 1/4 cup batter to the skillet. Cook pancakes for a minute or so until you see the batter bubbling on the top and crispy golden brown on the edges. Carefully flip and cook until done. Continue until done with the batter, adding more butter to the skillet as needed.
Serve immediately with butter and maple syrup.
Ingredients
Directions
Poke several holes in a sweet potato with a knife, microwave on high for 4-5 minutes.
Let the sweet potato cool a bit, then peel off the skin. Mash the potato with the back of a fork or a potato masher.
Sift together the flour, baking powder, salt and cinnamon into a bowl.
In another bowl combine the mashed potatoes, eggs, milk, melted butter and vanilla.
Mix together the wet and dry ingredients.
Pulse the batter in a foor processor or blender until just combined.
Heat a pat of butter over medium-high heat on a griddle or large skillet. When it's sizzling add 1/4 cup batter to the skillet. Cook pancakes for a minute or so until you see the batter bubbling on the top and crispy golden brown on the edges. Carefully flip and cook until done. Continue until done with the batter, adding more butter to the skillet as needed.
Serve immediately with butter and maple syrup.
