Sweet Potato Pancakes

A sweet potato walked into a pancake and a star was born. These are so incredibly fluffy and filling, topped with the effervescence of of berries and the creaminess of almond butter. A surefire hit in the breakfast department.

In terms of nutritional powerhouses, I think the humble sweet potato really knows what it’s doing. PLUS she’s just oh so versatile. I love roasting a few in the beginning of the week and changing up the way I use it. I’ll save some for a side dish, use some to stuff for breakfasts or dinners, and even freeze some to toss in smoothies. I even made a pizza crust out of sweet potato one time! The opportunities are really endless!

This time, I took some roasted sweet potato and tossed it in a pancake. Before we get to the recipe, let’s see why I’m so jazz hands about sweet potatoes.

Sweet potato spotlight:

  • it absolutely ACES the test in terms of nutrition: rich in vitamin A, C, E (eyes, immunity, and skin) ( 1 )
  • it kicks inflammation’s behind! rich in phytonutrients (and vitamin C and beta-carotene) that help fight inflammatory free radicals – some suggest leading to decreased cancer risks/rates ( 1 )
  • great source of fiber to make the gut bacteria jump for joy!! ( 1 )
  • one study showed gastroprotective effects in rats – decreasing the rates of stomach ulcers in rats exposed to stressful environments ( 2 )
  • may even help with wound healing! one study showed rats with wounds had reduced wound size with a  sweet potato fibre covering compared to those of the control ( 3 )

Sweet Potato Pancakes

A gluten free and fiber-full way to kick off the day! I like to make a big batch and freeze some of them for breakfast / snacks throughout the week!

  • 1/2 cup cooked sweet potato ((about 1 small roasted sweet potato))
  • 1 cup oat flour ((ground oats))
  • 2 eggs
  • 1/4 cup almond milk
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • pinch sea salt
  1. Mix wet ingredients together: sweet potato, eggs, maple syrup, almond milk.

  2. In another bowl, mix dry ingredients: oat flour, cinnamon, sea salt, baking soda, baking powder.

  3. Combine wet with dry and stir until well combined.

  4. Using a 1/4 cup measuring cup, scoop pancakes into heated pan with coconut oil.

  5. Keep stove top on low heat to prevent burning. Pancakes will cook slower.

  6. Flip after ~3 minutes on each side.

  7. Top with figs, blackberries, maple syrup, almond butter, coconut shreads – whatever your heart and taste buds desire!

Makes 8 small-sized pancakes

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