Ingredients: For the Sweet Potato Puree:
2 medium-sized sweet potatoes, peeled and cubed
1/4 cup unsweetened almond milk (or any plant-based milk of your choice)
1 tablespoon pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
A pinch of salt
For the Pancake Batter:
1 cup whole wheat flour
1/2 cup oat flour (grind rolled oats in a blender)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 1/2 cups sweet potato puree (from the above)
1 cup unsweetened applesauce
1/4 cup plain Greek yogurt
1/4 cup pure maple syrup
1 teaspoon vanilla extract
Optional Toppings:
Fresh berries (blueberries, strawberries, or raspberries)
Chopped toasted pecans
Honey-Yogurt Sauce
Pure maple syrup
Instructions: 1. Prepare the Sweet Potato Puree:
Place the sweet potato cubes in a medium saucepan and cover them with water.
Bring to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes, or until the sweet potatoes are fork-tender.
Drain the sweet potatoes and transfer them to a mixing bowl.
Mash the sweet potatoes with a fork or potato masher until smooth.
Add almond milk, 1 tablespoon of maple syrup, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of salt. Mix until well combined. Set aside.
2. Prepare the Pancake Batter:
In a large mixing bowl, combine the whole wheat flour, oat flour, baking powder, baking soda, salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.
In a separate bowl, whisk the eggs, then add the sweet potato puree, applesauce, Greek yogurt, 1/4 cup of maple syrup, and vanilla extract. Mix until well combined.
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
3. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or a small amount of oil.
Pour 1/4 cup portions of batter onto the skillet for each pancake. Use the back of a spoon to spread them into a circular shape if needed.
Cook until bubbles form on the surface, then flip the pancakes and cook for an additional 1-2 minutes, or until they're golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm.
4. Serve and Store:
Serve the sweet potato pancakes hot with your choice of toppings. Fresh berries, chopped toasted pecans, a dollop of Greek yogurt, and a drizzle of pure maple syrup make fantastic options.
If you want to freeze the pancakes for meal prep, let them cool completely on a wire rack. Once cooled, stack them with parchment paper between each pancake to prevent sticking and place them in an airtight container or freezer-safe bag. They can be stored in the freezer for up to 2-3 months.
Enjoy your delicious and healthy Southern-inspired Sweet Potato Pancakes! These nutrient-rich pancakes are perfect for athletes and anyone looking for a satisfying and nourishing breakfast option that can be prepped ahead of time.
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