Fall is in the air.  Yesterday I made lentil soup and the house started to smell like Thanksgiving.  Bob was in full relaxation mode watching football.  Then we woke up to rain this morning.  I lit my pumpkin scented candle to accentuate the going mood.  Today I’m making these cozy sweet potato pancakes. 

Soup, pumpkin scent, football, sweet potatoes, cinnamon… we’re ready for you fall!

I baked 3 big sweet potatoes last night, peeled them, mashed them up and stored them in the refrigerator for future use.  It’s easy to break down the steps for making cinnamon-y sweet potato pancakes which I appreciate.  Here are the steps:

• cook the sweet potatoes, peel, mash and store
• make the batter
• cook the pancakes
• freeze
• reheat and enjoy

See the recipe below and the recipe notes for more details on each step.

Another great thing about sweet potato pancakes is that they are extremely filling.  So filling in fact, that I make itty bitty, bite-sized pancakes. 

They are so tasty!  I leave a few on the counter for grab and go snacking.

See how thick they are?  These little guys somehow manage to stay puffy and fluffy…which reminds me of my childhood cat names.  Ha, ha, no, that was Fluffy and Frisky 😉

I forget about sweet potatoes sometimes.  It’s good to remember that sweet potatoes are healthy and fiber-rich.  The orange is a hint that they have beta carotene – eat the rainbow!  They have other vitamins and nutrients making sweet potatoes (also known as yams) a nutritious food. 

I stacked the mini potato pancakes high, topped them with fresh figs, walnuts pieces, a light pour of maple syrup, and a pinch of hulled hemp seed hearts.  They are also delicious with a dollop of vanilla Greek yogurt, maple syrup, and pecans.  Dig in! 

If you give it a try yourself, please rate the recipe. 

Yield: 18

Sweet Potato Pancakes

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Sweet potato pancakes are nutritious, filling and delicious. They are great for meal planning. Cook and mash the potatoes ahead of time. Make pancakes and freeze for future enjoyment eating.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 Tablespoons Coconut Oil (melted, microwaved but not hot)
• 1/2 cup sweet potato puree (cooked sweet potato, peeled and mashed)
• 1 egg, room temperature
• 2 Tablespoons maple syrup
• 1/2 cup milk plus 1 Tablespoon (I use non-fat, lactose-free milk or unsweetened almond milk)
• 1/2 cup plain yogurt (I recommend a thinner variety vs. Greek or strained)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon juice
• 1 Cup whole wheat white flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• spray cooking oil

Instructions

1. Crack egg and beat lightly with a fork
2. Add wet ingredients to egg - sweet potato puree, maple syrup, milk, yogurt, vanilla and melted coconut oil and lemon juice
3. Stir wet ingredients together - it will be lumpy
4. In a separate bowl whisk together the flour, baking powder, baking soda, and cinnamon
5. Slowly stir the dry ingredients into the wet - avoid over stirring as it will result in tough pancakes instead of fluffy...just fold it in until it is incorporated
6. Heat a nonstick skillet and add spray oil
7. Cook the pancakes in small batches - I use less than a 1/4 cup of batter for each cake
8. Wait until you see a bubble or hole form on the top of pancake before flipping - usually about 2 or 3 minutes
9. Flip and cook another 2 or 3 minutes

Notes

I use whole wheat white flour for the recipe which works well. White flour would be fine as well as gluten-free. I have not tried it with buckwheat flour or almond flour yet.

This batter is thicker than traditional pancake batter. Add small amounts of milk (about 1/2 Tablespoon at a time) until it is the desired consistency.

I would not recommend taking short cuts by blending in a blender or using electric beaters. Over blending can result in tough pancakes and we like them light and fluffy.

I like my pancakes small, especially when they are the filling type like these sweet potato pancakes. I use less than 1/4 cup batter per cake.

I choose to bake sweet potatoes in the oven. Wash them, poke them with a fork a few times, wrap in tin foil, and bake in a 400-degree oven for about 6- minutes or until soft inside. Peel, mash, and store until ready to use.

Enjoy! Please rate this recipe if you try it!

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 100Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 60mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 3g

This is for small (less than 1/4 cup batter each) sized pancakes.