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Description
Enjoy these light and fluffy pancakes made with sweet potato puree. They are perfect for a weekend breakfast or brunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 1/4 cups mashed sweet potato
- 1 egg
- 3 tablespoons butter, melted
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, mashed sweet potato, egg, and melted butter.
- Mix until smooth and slightly lumpy. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
Notes
- For vegan pancakes, substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) and use a plant-based milk.
- Ensure your sweet potato is well-mashed for a smooth batter.
- Adjust batter consistency with a little more milk if too thick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American