Description
Delicious and colorful pancakes made with purple sweet potatoes, perfect for a unique breakfast.
Ingredients
- 1 cup purple sweet potato, cooked and mashed
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the mashed purple sweet potato, milk, egg, melted butter, and vanilla extract. Mix until smooth.
- In another bowl, whisk together the flour, baking powder, sugar, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
- Serve warm with maple syrup, fresh fruit, or your favorite toppings.
Notes
- For added flavor, mix in 1 teaspoon of cinnamon or nutmeg to the dry ingredients.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg