Healthy Sweet Potato Pancakes Recipes

SWEET POTATO PANCAKES

Sweet Potato Pancakes image

Super yummy & nutritious pancakes which are great for breakfast, lunch or dinner and kids will gobble them up! Double up the recipe so the whole family can enjoy them. Dress them up with fresh fruit, syrup, or jam! Pancakes can be frozen and reheated or toasted for a quick & easy breakfast or snack.

Provided by theveggiedisguiser

Categories Breakfast

Time 20m

Yield 12 pancakes, 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon butter, melted
1/2 cup cooked sweet potato, mashed
1 egg
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup milk

Steps:

Mix mashed sweet potatoes in a mixing bowl with egg.
Stir in the flour and add the baking powder.
Add up to 1/4 cup of milk while stirring.
Stir in 1 tbsp melted butter.
The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
Using a spatula, flip the pancakes and cook another 2 minutes.
Remove pancakes from the skillet and keep warm on a covered plate in the oven.
Freezes Well.

SWEET POTATO PANCAKES

Sweet Potato Pancakes image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
Pecan butter, recipe follows
Maple syrup, for serving
1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Steps:

In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

LOUISIANA SWEET POTATO PANCAKES

Louisiana Sweet Potato Pancakes image

These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.

Provided by SWIZZLESTICKS

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

¾ pound sweet potatoes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 eggs, beaten
1 ½ cups milk
¼ cup butter, melted

Steps:

Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 29.2 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 549.1 mg, Sugar 4.1 g

SWEET POTATO PANCAKES

Sweet Potato Pancakes image

This is an alternative to the traditional potato pancake. Sweet potato pancakes, exotically spiced with cinnamon, curry powder and cumin. Great for Thanksgiving.

Provided by Eric

Categories Side Dish Vegetables Sweet Potatoes

Time 45m

Yield 15

Number Of Ingredients 10

Ingredients

1 pound sweet potatoes, peeled
½ cup all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
2 eggs, beaten
½ cup vegetable oil for frying
½ cup milk

Steps:

Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 10.8 g, Cholesterol 25.5 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 53.8 mg, Sugar 2.6 g

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