This comes as a spinoff of one of my good friend’s recipes. I’m fortunate to have another great food blogger gal pal just a 15-minute bike ride away from my own kitchen headquarters. Emily (from Nourishing Matters) and I do a lot of week night cooking collabs, and I’m always obsessing over her latest creations on Instagram.
So of course, it felt like a real treat to try out her Sweet Potato Pancakes.
I already love sweet potatoes for breakfast. (Layer on the bananas and tahini, please!) So naturally it was a thrill to include them in pancakes.
These are fairly easy to make, and perfect for when you have leftover sweet potatoes from the night before. If you don’t, use the quick steaming method described in the recipe below. It shouldn’t take longer that 15 minutes to get the potatoes to the soft texture needed for the pancakes.
Be sure to slow-cook these on the griddle. Patience is your friend here. You don’t want to turn the heat up to high or you’ll end up with blackened exteriors and a far too mushy interior.
These will, however, remain a bit moister than traditional pancakes, so don’t be alarmed if the inside is a bit soft. The texture makes the perfect compliment to the crunchy almonds you’ll put on top. Toasted coconut flakes are a great addition, too.
Sweet Potato Pancakes with Maple Almond Butter Drizzle
- May 3, 2017
- Yields 12-15 pancakes
- Print this
Ingredients
- Pancakes:
- 2 medium sweet potatoes, peeled and cut into 1
Directions
- Step 1
- Cook sweet potatoes. To steam, place a steamer basket in a pot with an inch of water in the bottom. Cover pot with a lid and bring water to boil. Then add sweet potatoes, re-cover, and allow to cook until sweet potato is easily mashed with a fork, 10-15 minutes.
- Step 2
- Mash cooked sweet potatoes with a fork until mostly smooth. Beat in melted coconut oil, milk and almond butter.
- Step 3
- In another bowl, mix the dry ingredients until well combined. Add dry into wet and stir just until combined.
- Step 4
- Heat a nonstick skillet or griddle over medium heat. Grease with additional coconut oil until surface is shiny and stick-proof. Scoop about 1/4 cup batter onto skillet for each pancake. Use a spoon to spread the batter until you get an even pancake shape, as the batter can be a bit dense. Cook for 4-5 minutes on medium-low or until edges are well set
- Step 5
- Flip to cook the other side for 2-3 minutes, or until both sides are nice and brown.
- Step 6
- Move to a wire rack and keep warm in a 200 degree oven. Repeat with the rest of the batter, greasing pan as necessary.
- Step 7
- To make the almond butter drizzle, simply whisk the syrup with the almond butter until smooth. Serve pancakes drizzled with the maple sauce, toasted almonds and toasted coconut flakes, if using.
