SWEET POTATO PANCAKES
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
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
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
SWEET POTATO PANCAKES
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
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
SWEET POTATO PANCAKES
This is one of my all time favorite recipes its great for a Sunday morning brunch - especially if you had baked sweet potatoes the night before because you just save one for the breakfast the next day - I use the orange colored sweet potato as it seems to retain the most moisture and has the best flavor.
Provided by Ravenseyes
Categories Breakfast
Time 14m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients in a large bowl, stirring with a whisk.
- Combine milk, sweet potato, sugar, oil, vanilla and egg yolks, stirring until smooth. Add to flour mixture stirring until just combined. Beat egg whites with a mixer on high until soft peaks form; fold into batter. Let the batter rest for 10 minutes.
- Heat nonstick griddle or skillet over medium high heat. Coat with nonstick spray and evenly spoon out your pancake batter cook till done and serve with a nice crème fresh and a sprinkle of powdered sugar. Or go the traditional way and serve with butter and syrup.
Nutrition Facts : Calories 257.2, Fat 9, SaturatedFat 2, Cholesterol 75.6, Sodium 251.5, Carbohydrate 37, Fiber 2.2, Sugar 8, Protein 7.2
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