I made these pancakes the other day after being inspired by some delicious pancakes I had at a restaurant called Snooze. I had never eaten sweet potato pancakes prior to visiting Snooze, but let me tell you, they're amazing. I searched a couple of sweet potato recipes and ended up putting them all together to come up with my own recipe. I added some greek yogurt to make them more moist, and used agave nectar and brown sugar instead of white sugar. If you're feelin' really bad, I put a recipe for cinnamon butter under this pancake recipe; I highly recommend it.
(Serves 2, roughly 8-12 small pancakes)
1 1/2 cups whole wheat flour
3/4 cup pureed sweet potato (boiled until soft, then pureed)
3/4 cup greek yogurt
1 tablespoon canola oil
1 tsp vanilla
1 tsp salt
2 tsps baking soda
2 tablespoons brown sugar
1 tablespoon agave nectar
2 eggs (whisked)
1/2 cup-1 cup of milk or soy milk
Add flour, salt, baking soda, and brown sugar to a bowl and mix well. Add sweet potato puree, yogurt, canola oil, vanilla, whisked eggs, agave nectar, 1/2 cup milk and whisk gently. If the batter is too thick you may need to add more milk until it's the perfect pancake-batter consistency. Coat a large flat pan with cooking spray. Turn pan to low heat. Pour pancake batter by 1/4 cupfuls onto the pan. Turn when bubbles form on top; cook until second side is golden brown. Top with maple syrup, banana slices, toasted almonds, and cinnamon-vanilla butter (optional).
1/4 cup unsalted butter, softened 1/2 teaspoon cinnamon 1/4 teaspoon vanilla extract Directions For cinnamon-vanilla butter: Combine softened unsalted butter, cinnamon and vanilla extract in a bowl. Mix until well combined. Set aside in fridge until pancakes are ready.