Sweet Potato Pancakes
- June 16, 2024
- 5
Ingredients:
- 1 sweet potato, peeled and diced
- salt, enough to coat the sweet potato cubes
- olive oil, enough to coat the sweet potato cubes
- 1 cup buttermilk, (or can substitute with 15 ml lemon juice topped with milk to the 1 cup line)
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- butter for cooking
- Preheat oven to 425 F.
- Place the diced sweet potato onto a baking tray and sprinkle all over with olive oil and salt.
- Roast the sweet potato cubes for about 30 minutes.
- Transfer the sweet potato to a blender and let cool well before blending.
- In a large bowl whisk together the blended sweet potato puree and buttermilk, then mix in the egg and vanilla extract.
- Add the dry ingredients (all-purpose flour, sugar, cinnamon, ground ginger, and ground nutmeg) and whisk again until fully combined.
- Heat a pan on low-medium heat, and melt butter to coat the pan.
- Pour about 1/4 cup of the batter from step 6 onto a hot griddle and flip when golden brown on the bottom.
- Flip the pancake and cook for a few minutes until golden brown on the other side as well.
- Remove from heat, and continue working with the rest of the batter.
- Serve with your favourite toppings, such as butter, maple syrup, and mixed nuts.
