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Healthy Cinnamon Spiced Sweet Potato Pancakes

Delightful pancakes infused with sweet potatoes and warm spices, perfect for a comforting breakfast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 335
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup mashed sweet potatoes Use a medium-sized sweet potato, cooked until soft.
  • 1 cup oat flour Can substitute with whole wheat flour or a gluten-free blend.
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg Optional; can omit or double the cinnamon.
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup almond milk Can use any milk of choice.
  • 1 tablespoon maple syrup Optional; can substitute with honey or agave syrup.
  • 1 teaspoon vanilla extract
For Cooking
  • Coconut oil or cooking spray For frying the pancakes.

Method
 

Preparation
  1. In a large bowl, combine the mashed sweet potatoes, oat flour, baking powder, cinnamon, nutmeg, and salt. Mix well to ensure everything is fully incorporated.
  2. In another bowl, whisk together the almond milk, maple syrup, and vanilla extract.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined.
  4. Heat a non-stick skillet over medium heat. Add a little coconut oil or cooking spray.
Cooking
  1. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, then flip and cook the other side until it’s golden brown.
  2. Serve the pancakes warm with your favorite toppings.

Notes

Best enjoyed fresh off the skillet. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on medium heat or in the microwave.