Who doesn’t love pancakes? So here’s a healthier alternative: Sweet Potato Pancakes!
There are few breakfast items so universal and iconic as the pancake. Fluffy disks of comforting pan-fried batter have been a staple of breakfast menus for generations. Their warmth exudes feelings of home and the familiar flavors call to mind simpler times with the ones we love.
As delicious as pancakes are, they come with a twinge of guilt. We know now that they aren’t the most healthy breakfast option, but how can we resist? Luckily, there’s a way to enjoy a delicious pancake breakfast guilt-free!
With this Simple and Delicious Sweet Potato Pancakes recipe, you get the positives of pancakes plus a complex and warm fall flavor profile, all while eating healthier for that important first meal of the day.
There’s no denying these Simple and Delicious Sweet Potato Pancakes are pancakes, but the reality is they are more than pancakes. They are a magical trip to the best fall memories, with notes of pumpkin, cinnamon, allspice, and maple. Check out the ingredients and you’ll start feeling the whisper of crisp fall air:
- Sweet Potatoes or Pumpkin Puree: Either of these choices will create the base for pleasant fall flavors, while also adding a more nutritious element to your pancakes.
- Eggs: Like a good friend that keeps your group together through thick and thin, eggs come into this recipe to bind the ingredients, creating the perfect texture for your pancakes.
- Milk: The greatest pancakes are made from great batter. And great batter is made with milk to create a smooth, creamy consistency.
- Whole Wheat Flour: While you could use regular all-purpose flour, using a whole wheat flour will improve the nutrition in your pancakes.
- Frozen Peaches: One of the most surprising elements of these Simple and Delicious Sweet Potato Pancakes is the brightly sweet note of frozen peaches. It will delight and enchant you.
- Ginger, Cinnamon, Allspice: No fall-inspired dish is complete without the key fall spices. Adding a little of these will bring the flavor profile full circle.
- Baking Soda and Baking Powder: For the thickest, fluffiest, most perfectly cooked pancakes, you’ll need these core ingredients of baking.
- Salt: While this is added mostly to taste, it also works to bring out the complex flavors in this breakfast dish.
- Maple Syrup: What pancake is complete without sweet, bold, sticky maple syrup? Plus it only adds to the fall feelings.
- Looking to increase your intake of protein? You can easily turn these Simple and Delicious Sweet Potato Pancakes into a protein-filled breakfast super-food. Simply swap out your whole wheat flour for your favorite protein powder and cook as directed.
- If you’re like me, you’ll end up with a giant stack of pancakes, even after everyone in your family has had their fill. Not to worry! All you have to do is seal them in a freezer storage bag and they’re good to go. They’ll even be a good breakfast for on-the-go eaters. Just pop on in the toaster for a few minutes and you’ll have a warm, filling breakfast that you can eat on the run.
Sweet Potato Pancakes
- Non-stick Frying Pan
- 1/2 cup sweet potato puree or can sub with pumpkin puree
- 2 eggs
- 1 cup milk
- 1 tbsp. maple syrup
- 1 cup + 3 tbsp whole wheat flour 250g
- 2 cups frozen peaches 500g
- 1/4 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 t tsp. ground allspice
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1 tsp. maple syrup
- Whisk the sweet potato puree, eggs, milk, and maple syrup in a large bowl.
- In a separate bowl, mix the dry ingredients together (whole wheat flour, spices, baking soda, baking powder and salt).
- Place a non-stick frying pan over a medium-low heat and spray the pan with a little oil.
- Mix the dry and wet ingredients together to form a smooth batter.
- Pour the pancake batter into the frying pan, allowing approximately under 1⁄4 cup of batter per pancake. Cook the pancake until bubbles start to form on the top then flip the pancake over and cook for a further minute on the second side.
- While the pancakes are cooking, place 2 cups of frozen peaches into a small saucepan with the maple syrup. Heat over a medium heat until the peaches are heated through.
- Serve the pancakes topped with the peaches and a little maple syrup.
- For added protein substitute 3 tablespoons of extra whole wheat flour for a protein powder of your choice.
- If making for a single serving freeze the pancakes and only heat 1⁄2 a cup of peaches. Frozen pancakes can be warmed up in the toaster.
If you like sweet potatoes, make sure to try out our Sweet Potato Toast recipe!
Food Author at Housholdhealthy.com
Based in Saskatoon, SK
I’m a food author based in Canada. My household consists of 6 amazing people, so I have to constantly come up with new recipe ideas that fit all my family member’s likings. I care a lot about the ingredients used in my food. I joined Household Healthy because of that, and I am excited to share my recipes with all the families out there.
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