The leaves aren’t changing color much in California, but it still feels like fall: socks, clouds, sore throats and soup (not the most fun but at least the soup’s good), and sweet potato pancakes!
Sweet potatoes and breakfast = two words that go exceptionally well together. Sweet potatoes add that pinch of sweetness you crave in the morning, give you a head start on your veggies for the day, and bring comforting fall vibes best enjoyed with a book or Netflix.
These pancakes are…
quick and easy (with some of the cleanest, mess-free flips I’ve ever witnessed)
incredibly fluffy and satisfying
packed with nutrients! Sweet potatoes are full of the antioxidant beta-carotene that fights off free radicals in the body and converts into vitamin A. They’re also a rich source of fiber, potassium, magnesium, vitamins B & C, and most importantly, some much-needed natural sweetness.
Sweet Potato Pancakes
Ingredients
- 3/4 cup whole wheat pastry flour substitute whole wheat or oat flour
- 3/4 tsp coconut sugar
- 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 cup mashed sweet potatoes
- 1 egg
- 2/3 cup nut milk
- 1 tsp coconut oil substitute ghee or butter
Instructions
- Add flour, coconut sugar, baking powder, cinnamon, and sea salt to a large mixing bowl.
- Add sweet potatoes, egg, milk, and oil or butter to a separate bowl.
- Mix wet ingredients with dry ingredients.
- Heat coconut oil over medium heat in a pan.
- Spoon 2 tbsp of batter onto the pan. Flip when there are bubbles (~ 2 minutes) and cook for 1-2 minutes on the other side.
- Enjoy with desired fruit and toppings!
