Sweet Potato Pancakes

5 from 1 vote

These fluffy Sweet Potato Pancakes are a delicious way to use up leftover mashed sweet potatoes. Packed with fibers and nutrients, this quick and easy recipe makes the perfect healthy breakfast or brunch.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Brunch

Cuisine: High Protein, Vegetarian

Keyword: cooking, sweet potato

Servings: pancakes

Ingredients

1 cup (240 g) mashed sweet potato or sweet potato purée
2 large eggs at room temperature
2 to 3 tbsp maple syrup to taste, more for sweeter pancakes
2 tbsp nut butter almond butter, peanut butter, or cashew butter
1 cup (130 g) wholewheat flour or all purpose flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp vanilla extract
¼ tsp salt
½ cup (120 ml) milk of choice

Instructions

Add to a large mixing bowl mashed sweet potato, eggs, maple syrup, nut butter, cinnamon, vanilla extract and salt. Stir all ingredients together until the mixture reaches a smooth texture free of lumps.
Add whole wheat flour and baking powder to the wet ingredients. Pour in the milk and stir gently until just combined. Be careful not to overmix, or your pancakes may turn out dense and dry.
Grease a griddle or a nonstick pan with cooking spray and place over medium heat. Once hot, pour one scoop of batter into the pan. Cook pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden.
Serve sweet potato pancakes with your favorite toppings such as nut butter, Greek yogurt and maple syrup.

Video

Nutrition