I could eat pancakes for just about every meal, but they are always a staple of Sunday mornings at our house. I came up with this recipe when I was on a bit of a sweet potato kick, and it's become one of C's favorites. I've made sweet potato pancakes for dinner on multiple occasions because it's quick to throw together, surprisingly filling, and a great combination of textures and flavors.
If you like pancakes as much as we do, I really recommend getting the All-Clad nonstick griddle. You can make 8 pancakes at one time, which is exactly how many this recipe yields. As soon as you finish putting the batter on the griddle, the pancakes are ready to flip, and as soon as you flip all of them, the first ones are ready to go on plates. It's really as easy as that. I used to make pancakes one at a time on my little nonstick pan from college and would end up cursing by the end of the batch. Now the process is much more enjoyable.
I also use an ice cream scoop to ladle out the batter. Doing so ensures that all the pancakes are uniform and makes dispensing the batter a much cleaner process.
Feel free to experiment with this recipe. I like to switch the nuts depending on what I have in the pantry, and I also have been known to add coconut to the batter. I've even been switching up the sweet potato with grated apple and carrots, and the results are still great. Pancake batter is a flexible recipes, so feel free to make some substitutions.
Sweet Potato Pancakes with Walnuts (Makes 8 pancakes)
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon kosher salt
1 cup almond milk, and up to 1/4 cup additional depending on the sweet potato
1/4 cup Kefir or nonfat greek yogurt
1 Tablespoon maple syrup
1 large egg
1 cup mashed, cooked sweet potato
1 teaspoon orange zest
2 Tablespoons freshly squeezed orange juice (about 1/2 an orange)
1/2 teaspoon vanilla extract
1/4 cup toasted walnuts, chopped
*Note: If you can't cook these all at one time, preheat your oven to 250 degrees and place a baking pan with parchment paper in the oven.
1. Mix together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
2. In a blender or food processor, mix together the almond milk, kefir or yogurt, maple syrup, egg, sweet potato, orange zest, orange juice, and vanilla extract.
3. Preheat the griddle to medium heat.
4. Add the blended wet ingredients to the flour mixture and mix just until combined.
5. Ladle approximately 1/4-cup spoonfuls of batter onto the griddle. Add a few chopped walnuts to the center of each pancake and press gently until they sink into the batter. Cook a couple of minutes until bubbles form on the surface. Flip and cook a minute or so on the other side.
Serve with maple syrup and a handful of chopped nuts on top. An extra dash of cinnamon doesn't hurt either.
Nutrition facts for one pancake, assuming you get 8 total pancakes. Each person will likely eat between 2 to 4 pancakes, depending on whether you're serving any sides with these.
Serving Size 83 g