Putting pancakes and sweet potatoes together seems like a no-brainer. These hotcakes are hearty and flavorful, and they leave you feeling full and satisfied. Each pancake has complex carbs and fiber, plus tons of beta carotene (a potent antioxidant) found in sweet potato flesh.
SWEET POTATO HOTCAKES
Makes: 6 servings
Serving size: 2 pancakes
Prep time: 10 minutes
Cook time: 90 minutes
INGREDIENTS
1 large sweet potato
21⁄2 cups all-purpose flour
11⁄2 tsp ground cinnamon
11⁄2 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1⁄2 tsp salt
2 large eggs
2 cups buttermilk
1⁄2 cup whole milk
2 tbsp packed light brown sugar
3 tbsp unsalted butter, melted, plus extra
maple syrup
chopped pecans
DIRECTIONS
1 Preheat the oven to 400°F (204°C).
2 Place the sweet potato on a baking pan and roast until completely soft, about 40 to 50 minutes. Remove the skin, place the potato in a bowl, and mash until creamy. Set aside. (You can roast the sweet potato ahead of time. Refrigerate in a sealed container for up to 3 days.)
3 In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
4 In a third bowl, whisk together the eggs, buttermilk, milk, and brown sugar. Stir in the sweet potato and butter. Fold the wet ingredients into the dry ingredients and stir until just combined. (The batter will be lumpy—don’t overmix.) Let the batter rest for 5 minutes.
5 In a skillet on the stovetop over medium heat, melt a pat of butter to just coat the surface. Add 1⁄4 cup of batter and cook until golden, the edges are set, and bubbles form and burst on the surface, about 2 to 3 minutes. Flip and cook until golden, about 2 minutes more. Repeat this step with the remaining batter to make 12 total pancakes.
6 Remove the pancakes from the skillet, top with maple syrup and pecans (or your favorite toppings), and serve immediately.
NUTRITION FACTS
per serving
260
7g
41g
9g