It's that time of year - Fall! To me, cool temps means pumpkin, pumpkin and more pumpkin! Wait. This post is about sweet potato pancakes, not pumpkin. Okay, fall means pumpkin, sweet potatoes and more pumpkin. What I love about this recipe is you can substitute the sweet potato with pumpkin or even butternut squash. I always like to have at least one can of each of these on hand for quick cooking and baking.
These pancakes are a quick and simple recipe and can be easily modified. I used a combination of oat bran along with whole wheat and white flours. You can use brown or white sugar - Or even maple syrup! These pancakes are also great fuel for a run. After I finish this post, I am headed out for a training run. I will comment more on that later, but for now here is the recipe!
Bonus! These pancakes are health(ier)y for you! Sweet potatoes contain a ton of vitamin A which is great for healthy eyes! I will update this post later with the nutritional information.
Sweet Potato Pancakes
1/2 cup oat bran
1/2 cup whole wheat pastry flour
1 cup all purpose flour
1/4 brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tbsp pure maple syrup (optional, but I like the flavor it adds)
1 cup milk (buttermilk*, skim, non-dairy - Anything goes!)
3/4 cup sweet potato (can use canned or fresh)
In a large bowl, whisk together the oat bran, flours, brown sugar, baking soda, baking salt and cinnamon. Add in the syrup, egg, milk and sweet potato. Whisk together until combined and let the batter sit for a few minutes while your skillet or griddle warms.
Since no oil was added to the batter, be sure your griddle or skillet is greased (I used nonstick spray) to ensure the pancakes don't stick.
Once your skillet is warm (test by sprinkling a small amount of water on the pan. If it dances around, the pan is ready) pour the batter onto the skillet. I used a spring-loaded cookie scoop which is about 1/4 of a cup and makes pouring the batter very easy and you have more uniformed size pancakes. Let the pancakes cook for about 3-5 minutes or until small bubbles form. Flip the pancakes and cook for a few minutes more. The pancakes are ready when you gently press on them and the spring back.
These pancakes are great served with pure maple syrup and some chopped walnuts. These are great for freezing as well - Just individually wrap the pancakes in wax paper then in plastic wrap. I also wrap them in foil and place in a ziptop bag to keep fresher longer. That way, you can enjoy delicious and healthy pancakes all week long without all the effort during the workweek!
*If you don't have buttermilk, put one tablespoon of vinegar (white or apple cider, but NOT balsamic... Although that may add an interesting twist) in the measuring cup and to the one cup measure with milk. Let the mixture sit at room temperature for about 15 or 20 minutes.
Labels: breakfast, fall, healthy, recipes