Now here’s a recipe that is great for breakfast, lunch & dinner. These sweet potato pancakes are so good you may just want to eat them all day! The great news is, sweet potatoes are the kind of carbohydrates that don’t induce a sugar crash so you don’t have to feel guilty eating them in these simply good pancakes. Sweet potatoes also keep your digestion running, help beat disease and may tame inflammation. All of that is simply good! Try cooking and mashing the sweet potatoes the night before so you can easily whip up these pancakes in the morning or when you get home after a long day for a delicious treat. Pair with a small leafy green salad if you need a little more savory to go with your dinner.
What you'll need
- 8 large eggs, yolks and whites
- 1 ½ cup mashed peeled cooked sweet potato
- ½ cup plain unsweetened almond milk
- 4 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 ¼ cup spelt flour (or almond flour)
- 8 tbsp ground cinnamon
- 1 tsp baking soda
- 1 ½ tsp ground nutmeg
- ½ tsp sea salt
- 2 tsp coconut oil, melted
Prep + Cook
- Peel and chop 2 medium sweet potatoes. Place in a medium pot with boiling water. Let cook for about 20 minutes or until soft enough to gently place a fork in the potato. Drain and mash.
- Crack your eggs to separate yolks and whites. Make sure to place yolks in a large bowl and whites in a medium bowl. Set whites aside.
- In the bowl with the egg yolks, add the mashed sweet potato, almond milk, maple syrup and vanilla. Add spelt flour, cinnamon, baking soda, nutmeg and salt. Stir until well combined.
- Take egg whites that were set aside earlier and whisk for about 2 minutes, or until frothy. Stir egg whites into the sweet potato batter.
- Heat a large nonstick skillet or griddle on medium-low, and brush with the coconut oil. Working in batches, using ¼ cup measuring cup, drop batter into skillet and spread with spatula. Cook and turn once, until each side is golden in color.
- Top with syrup, your favorite berries and fresh mint (optional) and a dollop of sour cream or Greek yogurt mixed with cinnamon.
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Author: Jennifer Kuhar