I love pancakes. Once I start eating them, I can eat them for weeks and not get tired of them. There are just so many flavor combinations. This sweet potato recipe has become one of my favorites as it makes thick, dense pancakes that will keep you satisfied all morning. or night. depends on when you choose to eat them 😉
Baked Sweet potato pancakes – (dairy free, vegan, can be made gluten free by using GF flour instead of whole wheat flour – I have experimented with almond meal and had great results.)
– 3/4-1 cup baked sweet potato
– 2 flax eggs (2 tbsp flax + 6 tbsp water) – or you can use regular eggs
– 1 1/2 cups water
– 3 tsp baking powder
– 1 1/2 cup whole wheat flour
— 3 tbsp oil of choice
– 1 tsp sugar of choice
1. Preheat oven to 425 degrees and oil an 8×8 in pan. set aside.
2. Combine all ingredients and mix well. Transfer batter to your pan. Bake for 25-30 minutes. They will come out a little gooey at first but will continue to cook the longer they sit out. I have found they are best eaten the next day.
I have made these pancakes a few times now.
Version 1 – basic sweet potato pancakes (pictured above): I layered and topped the pancakes with sweet potato caramel and date caramel (both recipes to come soon),
Version 2 – sweet potato + blueberry (pictures below): I added about 1 cup blueberries and used 1 cup whole wheat flour + 1/2 cup almond meal in the batter. Once cooked, I layered banana slices in-between.
Version 3 – Chunky monkey (pictured below): I added a couple tbsp baking cocoa to the batter as well as an extra sprinkle of sugar. Once cooked, I layered a peanut butter filling in-between (simply combine peanut butter with some greek yogurt until you get the consistency you desire) and then layered banana slices in-between.
Question of the day:
What’s your favorite pancake flavor combination?