Description
Delicious and fluffy pancakes made with whole wheat flour, roasted sweet potato, and a hint of cinnamon.
Ingredients
Scale
- 1 1/4 cups whole wheat flour
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/4 cups milk
- 1/2 cup mashed roasted sweet potato
- 2 eggs
- 2 tablespoons melted butter or neutral oil (plus more for cooking)
- 1 teaspoon vanilla
Instructions
- Add all ingredients to a medium bowl. Whisk to combine. The batter should be pourable but thick.
- Heat a nonstick or cast-iron pan or griddle over medium heat. Add a sliver of butter, let melt, and swirl to cover pan.
- Add a small amount of batter, about 2 tablespoons at a time, and spread the batter thin, about 1/4 inch thick or a smidge thinner. This will help ensure that they cook through. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set and you should see little bubbles around the edges before you turn them over.
- Add more butter and repeat to cook the rest of the pancakes.
- Serve warm with applesauce, maple syrup, nut or seed butter, or yogurt.
Notes
- For a sweet topping, serve with applesauce or maple syrup.
- These pancakes can be made dairy-free by using a plant-based milk and oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg