Sweet Potato Pancakes

by angelika on September 12, 2010

It’s a Sunday breakfast kind of day. You know the kind…When you wake up on a Sunday morning and the sun is shining but the air is crisp. You feel well rested (as well rested as can be expected with two small kids anyway), hungry, and just a wee bit motivated to make something decadent. So today we had Sweet Potato Pancakes. Light and fluffy, naturally sweet from the sweet potatoes with a touch of maple, and speckled with roasted pecans. Mmmm.

Getting veggies into my preschooler can be a bit of a challenge sometimes. Pancakes he loves, so I in turn love making them with some sort of veggie hidden in the doughy goodness. I usually have a few roasted sweet potatoes in the fridge since the baby loves them. I roast in a 400º oven for about 20 minutes (or until a knife goes through it easily) turning half way through. Lightly oil the outside first.

Sweet Potato Pancakes

1 cup whole wheat pastry flour
1 cup all purpose flour
3tsp baking powder (aluminum free
1tsp salt
1/4 tsp cinnamon
2TBS real maple syrup  (I prefer grade B)
1 sweet potato roasted and peeled or about 1/2 cup from a can
1 egg 
2.5 cups milk
1/2 cup pecans toasted and finely chopped
(I toast in a dry pan until they smell fragrant, stirring often) 
Sift the dry ingredients into a large bowl and set aside.  Mash the sweet potato, if you used a fresh baked one, into a smaller bowl. To the sweet potato add the egg, maple syrup and 1.5 cups milk and whisk. Add the wet ingredients to the dry and stir until just combined. Add more milk, if you need to, to make a batter than pours nicely from a measuring cup. How much milk you end up using will depend on your flour and the size of your sweet potato. I used the whole 2.5 cups.  Fold in the chopped pecans. 
You want pancake batter a little on the runny side. Let the batter sit for a few minutes to rest while you heat a griddle or a pan. We have the Le Creuset  griddle/ grill pan and we use it all the time. Pour the batter onto a greased griddle (we used ghee) in 1/4 cup measures. We made 10 pancakes of this size and we still have almost half the batter left. (which I saved in an airtight container in the fridge for a quick before school breakfast)
Serve with real maple syrup and some pecans for garnish. We paired the pancakes with hash browns and tempeh bacon. We love the smoky tempeh bacon strips, but they are likely an acquired taste.  If you are feeling daring, pick some up at your local health food store and fry them in oil until they are a bit browned and crunchy.  If you are an omnivore feel free to add real bacon to your breakfast. I won’t judge. 

{ 1 comment… read it below or add one }

SweetHome September 12, 2010 at 11:52 pm

Yummmmmm. I am so making this next Sunday!


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