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Healthy Sweet Potato Pancakes Recipe

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Delicious and healthy sweet potato pancakes made with oat flour, cinnamon, and natural sweeteners. These fluffy pancakes are perfect for a nutritious breakfast or brunch, topped with coconut whip cream and crushed pecans for added texture and flavor.

Ingredients

Dry Ingredients

  • 1 cup oat flour (about 1.25 cups rolled oats blended into oat flour)
  • 2 tsp baking powder
  • 2 tsp cinnamon

Wet Ingredients

  • 2 large eggs
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil (or any other oil)
  • 1/2 cup unsweetened vanilla almond milk
  • 2 tsp apple cider vinegar
  • 3/4 cup sweet potato (mashed)

Toppings

  • 1/4 cup coconut whip cream
  • 1-2 tbsp crushed pecans

Instructions

  1. Prepare dry ingredients: Add the oat flour, baking powder, and cinnamon to a food processor and pulse to combine evenly.
  2. Mix wet ingredients: In a separate bowl or measuring cup, combine almond milk with apple cider vinegar and let sit briefly to curdle. Then add eggs, maple syrup, coconut oil, and the almond milk mixture to the food processor. Add mashed sweet potato and process until the batter is smooth and well-mixed.
  3. Heat skillet and form pancakes: Preheat a skillet over medium-low heat and lightly oil it. Use two tablespoons of batter per pancake, or 1/4 cup for larger pancakes, placing them on the skillet.
  4. Cook pancakes: Cook for about one minute until bubbles form on the surface and the edges start to set, then flip the pancakes carefully. They will double in height when flipped. Cook for an additional 30 seconds to one minute on the other side until golden and cooked through.
  5. Serve: Serve the pancakes topped with coconut whip cream and crushed pecans for a delicious finishing touch.

Notes

  • You can make oat flour by blending rolled oats until fine.
  • Use any neutral oil as a substitute for coconut oil if preferred.
  • The apple cider vinegar reacts with the baking powder to help the pancakes rise and become fluffy.
  • Adjust sweetness by adding more or less maple syrup according to taste.
  • For larger pancakes, use 1/4 cup batter instead of two tablespoons.
  • These pancakes are best served immediately but can be kept warm in a low oven if needed.

Find it online: https://recipeplenty.com/healthy-sweet-potato-pancakes-recipe/