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.
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