Sweet Potato Pancakes

Fluffy and hearty sweet potato pancakes that provide natural sweetness and wholesome ingredients, perfect for busy mornings or weekend brunches.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Dry Ingredients

1 cup whole wheat flour Provides a nutty flavor and contributes to fiber content.
1 teaspoon cinnamon Adds warmth and depth of flavor to the pancakes.
1/2 teaspoon nutmeg Enhances sweetness with its aromatic touch.
1 teaspoon baking soda Helps the pancakes rise, creating a light texture.
1/4 teaspoon sea salt Balances flavors and enhances the overall taste.

Wet Ingredients

1 cup mashed sweet potato Provides natural sweetness and moisture.
1 cup organic buttermilk Creates a tender texture and adds a rich flavor.
2 tablespoons unrefined coconut oil Contributes healthy fats and a hint of sweetness.
1 large egg Binds the ingredients together and adds richness to the batter.

Preparation

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the buttermilk and mashed sweet potatoes. Add egg and coconut oil, then stir everything well.
Pour the sweet potato mixture into the bowl with the dry mixture. Stir until just combined and let it sit while you preheat the skillet. If the mixture is too thick, add 1/3 cup of room temperature water.
Grease a skillet with avocado oil, coconut oil, or ghee over medium-high heat.

Cooking

Add ½ cup of pancake batter into the skillet to create each pancake. Cook until bubbles start to form and the pancake is golden underneath, then flip and cook the other side until just golden.
Repeat with the remaining batter. Serve with your favorite toppings such as sliced bananas, raw honey, maple syrup, or toasted pecans.

Use freshly mashed sweet potatoes for the best flavor and texture. Allow the batter to rest for at least 10 minutes for fluffier pancakes.