Print

Sweet Potato Pancakes


  • Author: The Fresh 20
  • Prep Time: 2
  • Cook Time: 5
  • Total Time: 7 minutes
  • Yield: 4 servings 1x

Description

Fluffy, lightly spiced sweet potato pancakes drizzled with easy, homemade blueberry compote


Scale

Ingredients

For sweet potato pancakes (can make batter the night before)

  • 3/4 cup pureed or mashed sweet potato (about one 10 ounce potato)
  • 2 eggs
  • 1 Tablespoon grapeseed or coconut oil
  • 11/4 cup milk
  • 1/4 cup maple syrup
  • 1 Tablespoon white vinegar
  • 3 teaspoons vanilla
  • 2 teaspoons baking powder
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons cinnamon

For blueberry compote (make up to 2 days ahead)

  • 1 cup blueberries
  • 1/2 cup water
  • 1 teaspoon vanilla
  • zest of 1/2 lemon

Instructions

For sweet potato pancakes

  1. Mix sweet potato, eggs, oil, milk and syrup together.
  2. Add in vinegar and vanilla then the flour, cinnamon, salt.
  3. Just before cooking, add the baking powder.
  4. Grease large non-stick skillet and heat over medium.
  5. Cook pancakes about 2 minutes per side.
  6. Keep warm in low temp oven if needed.

For blueberry compote

  1. In a small saucepan combine all ingredients and bring to a simmer for about 3-5 minutes.
  2. Cool slightly and serve.

Notes

Batter can be made the day before, and blueberry compote up to 2 days in advance. Pancakes can be made ahead and stored in refrigerator up to 3 days.

Search