Sweet Potato Pancakes
When you make baked sweet potatoes for dinner simply make 1 extra for this meal prep hack. Your household will thank you for these amazing pancakes. You will be glad of how easy it comes together without the extra step of having to cook the sweet potato when making these. They are so yummy! My husband thinks they taste like Christmas.
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Equipment
- 1 Whisk
- 1 Spatula
- 1 Ice cream Scoop
- 1 Griddle
Ingredients
- 1 Medium Sweet Potato Pre cooked-leftover baked
- 1 Tsp Kosher Salt
- 3/4 Tsp Ground Cinnamon
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Ground All Spice
- 1/4 Tsp Ground Cardamon
- 1/4 Tsp Ground Ginger
- 1/3 Cup Brown Sugar
- 1 Cup White Sugar
- 1 Cup Vegetable Oil
- 3 Eggs
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 3/4 Cups All Purpose Flour
- 1 Cup Water
Instructions
- Peel the leftover sweet potato and add it to a large mixing bowl
- Mash the potato with a fork
- Mix all your spices together and add to the bowl with the sweet potato
- Add the brown sugar, white sugar, and oil to the same bowl and mix
- Add the Eggs
- Add the Water (depending on the size of your potato a little less or more water may be needed for consistency, so add it a 1/4 at a time) and Mix
- Whisk the baking soda baking powder and flour together
- Add the flour mixture to the wet ingredients mix till well incorporated
- Prepare the griddle with cooking spray on medium high heat
- Using the ice cream scoop add the mixture to the griddle
- Once bubbles start to form on the pancakes they are ready to flip
- Cook until desired color
Video
Notes
Makes 18 pancakes
Serving size based on 2 pancakes In the video we made muffins and then used the rest of the batter to try out sweet potato pancakes. We have the recipe for that one also. Yummy! We added milk to our batter in the video, but have decided water would cut the batter, just as well, so in the interest of calories we used water to replace milk. Also we have found that adding the baking soda and baking powder to the flour and whisking them together works best- so we have altered the instructions and advise using two mixing bowls; which in the original video we did not. Either way they have been made these were so tasty they have been added to our Fall Meal Prep Rotation.Â
Serving size based on 2 pancakes In the video we made muffins and then used the rest of the batter to try out sweet potato pancakes. We have the recipe for that one also. Yummy! We added milk to our batter in the video, but have decided water would cut the batter, just as well, so in the interest of calories we used water to replace milk. Also we have found that adding the baking soda and baking powder to the flour and whisking them together works best- so we have altered the instructions and advise using two mixing bowls; which in the original video we did not. Either way they have been made these were so tasty they have been added to our Fall Meal Prep Rotation.Â
Nutrition
Serving: 2eaCalories: 463kcalCarbohydrates: 54gProtein: 5gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 55mgSodium: 429mgPotassium: 145mgFiber: 2gSugar: 31gVitamin A: 3643IUVitamin C: 1mgCalcium: 69mgIron: 2mg
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