Sweet potato pancakes
"These pancakes are perfect for when you have leftover baked sweet potatoes from the previous evening or for a Sunday morning brunch. If you don’t have any baked sweet potatoes handy, simply toss one into the oven at 180°F/350°F for one hour. Feel free to swap in seasonal fruit or your favorite nuts to this recipe."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
hand mixer with beaters, bowl, frying pan, spatula
How-To Videos
How to make mashed sweet potatoes
Nutrition per serving
Step 1/3
- 2 sweet potato
- 4 eggs
- 200 ml milk
- 60 g unsalted butter
- hand mixer with beaters
- bowl
Scoop out the inside of a baked sweet potato. Add to a bowl with eggs, then mix together with a hand mixer on low speed. Add milk and melted butter and beat until combined.
Step 2/3
- 400 g flour
- 160 g sugar
- 2 tsp baking powder
Add flour, sugar, baking powder, and a pinch of salt. Mix again until smooth.
Step 3/3
- 200 g blueberries
- 60 g cocoa nibs
- vegetable oil (for frying)
- pecan (for serving)
- maple syrup (for serving)
- frying pan
- spatula
Heat some oil in a pan over medium heat. Spoon in the pancake mixture and sprinkle with blueberries and cocoa nibs. Flip after approx. 3 min. or until golden, and cook on the other side for the same amount of time. Repeat until mixture is used up. Serve pancakes with pecans and maple syrup. Enjoy!
Enjoy your meal!
