I’ve made sweet potato pancakes several times but I have finally perfected my recipe!
These are SO yummy, moist and fluffy. The small ones don’t come out as fluffy because of the size but the large version (mama’s version) are!
This recipe makes 6 large pancakes or 12 small ones.
1/2 all purpose flour (I used @bobsredmill gluten free)
1/2 tablespoon baking powder
Pinch of sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cups non dairy milk (I used oat milk from @pacificfoods )
1/2 cup mashed cooked sweet potato (about 1 small one) I steamed and puree using my @beaba_usa
Coconut oil to cook
Because these are super sweet by nature I did not add any coconut nectar, instead I just mixed 1/4 plain full fat yogurt with 2 tablespoons of creamy peanut butter (this have been a favorite of Abril for a while now)
Added some raspberries (her ultimate favorite fruit for the past 2 months) and sprinkled some hemp seeds on top.
Whisk together flour, baking powder, salt, cinnamon and ginger. In a separate bowl whisk together non dairy milk and sweet potato puree. Combine dry and wet mixture and whisk. Be careful to not over mix!!
Lightly oil a large nonstick skillet over medium heat. Pour the batter into the skillet (for Abril’s pancakes I used 2 tablespoons and for mine 1/4 cup). The small ones while take about 1 minute to cook on each side (wait until you start seeing tiny bubbles). The large ones will take about 3 minutes. Flip and let cook on the other side until lightly browned and cooked through. Repeat with remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a little more nondairy milk, 1 tablespoon at a time.
Hope you guys try it and love it as much as we do!