Healthy Sweet Potato Pancakes
Ingredients
- 1 medium-large sweet potato 2/3 cup cooked, mashed sweet potato
- 1 large egg
- 1 Tbsp avocado or vegetable oil
- 1 Tbsp maple syrup plus more for serving
- 1 cup milk (any kind)
- 1/2 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp fine salt
- 1 tsp cinnamon
- 1 cup white whole wheat flour or 1/2 whole wheat and 1/2 all-purpose or 1 1/4 cups gluten-free flour blend
Instructions
- Cook the sweet potato until soft enough to mash. (I like to do this in the microwave: cut the sweet potato in half and place on a plate. Microwave until very soft, 8 to 12 minutes. Scoop the flesh out of the skin and wash with a fork. Alternately, you can roast, steam, or boil the sweet potato.)
- Measure 2/3 cup of mashed sweet potato and place in a large bowl. Add the egg, oil, maple syrup, milk, and vanilla. Whisk to combine.
- Whisk in the baking powder, salt and cinnamon. Then stir in the flour until just mixed in. It's ok if some lumps remain.
- Place a griddle or non-stick pan over medium-low heat. Scoop 2 to 3 tbsp of batter into pancakes and cook on each side until golden brown.
- Serve pancakes with additional syrup if desired. Cooled pancakes can be stored in the refrigerator for 4 days or frozen in a single layer then placed in freezer bags for up to a month.