why make this recipe
Healthy Sweet Potato Pancakes are a great choice for breakfast. They are nutritious and packed with vitamins. Sweet potatoes give a natural sweetness and a lovely flavor to the pancakes. Plus, they are easy to make and perfect for busy mornings. These pancakes are not just tasty; they are also filling and great for a healthy diet.
how to make Healthy Sweet Potato Pancakes
Ingredients :
- 1 large egg
- 1 egg white
- ½ cup cooked sweet potato (mashed, not hot)
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch ground nutmeg
Directions :
- In a bowl, combine the large egg and egg white. Add the mashed sweet potato, vanilla extract, ground cinnamon, and a pinch of ground nutmeg. Stir everything together until the batter is smooth.
- Heat a non-stick skillet over medium heat. Pour a small amount of batter onto the skillet. Cook for about 2-3 minutes until bubbles form on the surface. Flip the pancake and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
- Serve warm with maple syrup, honey, or fresh fruit.
how to serve Healthy Sweet Potato Pancakes
Serve Healthy Sweet Potato Pancakes warm. You can top them with maple syrup for extra sweetness. Adding honey or fresh fruit like berries or bananas makes them even better. Enjoy them with a cup of your favorite drink, like coffee or tea.
how to store Healthy Sweet Potato Pancakes
If you have leftover pancakes, allow them to cool completely. Place them in an airtight container or a zippered bag. You can store them in the refrigerator for about 3-4 days. For longer storage, keep them in the freezer for up to a month. To reheat, just warm them in a skillet or microwave.
tips to make Healthy Sweet Potato Pancakes
- Make sure the sweet potato is cooked and cooled before mashing. This helps create a smooth batter.
- Use a non-stick skillet or lightly grease the pan to prevent sticking.
- If the batter is too thick, add a splash of milk to reach your desired consistency.
- Make sure to cook the pancakes on medium heat to ensure they cook through without burning.
variation
You can add ingredients to change up the flavor. Try adding chocolate chips, chopped nuts, or even shredded coconut to the batter. You can also replace sweet potato with mashed banana for a different taste.
FAQs
1. Can I use canned sweet potato instead of fresh?
Yes, you can use canned sweet potato. Just make sure to drain it well before mashing.
2. Are these pancakes gluten-free?
These pancakes are gluten-free as long as you keep the recipe without any flour or use gluten-free flour as a substitute.
3. Can I make these pancakes ahead of time?
Yes, you can make the batter ahead of time and store it in the fridge for a day. Just give it a stir before using. You can also make the pancakes ahead of time and reheat them later.
Healthy Sweet Potato Pancakes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Gluten-Free
Description
Nutritious and tasty pancakes made with sweet potatoes, perfect for breakfast.
Ingredients
- 1 large egg
- 1 egg white
- ½ cup cooked sweet potato (mashed, not hot)
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch ground nutmeg
Instructions
- In a bowl, combine the large egg and egg white. Add the mashed sweet potato, vanilla extract, ground cinnamon, and a pinch of ground nutmeg. Stir until the batter is smooth.
- Heat a non-stick skillet over medium heat. Pour a small amount of batter onto the skillet. Cook for about 2-3 minutes until bubbles form on the surface. Flip the pancake and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with maple syrup, honey, or fresh fruit.
Notes
Make sure the sweet potato is cooked and cooled before mashing. Use a non-stick skillet or lightly grease the pan to prevent sticking. If the batter is too thick, add a splash of milk to reach your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 2g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg