Sweet Potato Pancakes
One of my favorite parts of Thanksgiving Break this year was how much I was able to cook. While I try every now and then to cook for myself at school and bake at least once a week, the dorm kitchens definitely are not equipped for all the recipes I want to try. I have become very creative (I bet you’ve never made cake in a pasta pot before, have you?), but there’s nothing like cooking in a kitchen where you actually have all the equipment you need! Not-so-surprisingly, I find my recipes actually turn out better when they are made with all the necessary equipment.
I had tons of recipes in mind when I returned home, planning out which ones I was to cook every day. But on the second to last day of my trip, I added a last minute addition, which did not let me down. As you may have seen, I tried making Sweet Potato Waffles for the first time and was absolutely obsessed. I had been eager to try making these for weeks, but had to wait until I was home since I didn’t have a waffle iron at school. They were so easy to make and surprisingly soft and fluffy!
In fact, I liked them so much that I didn’t want to only have them when I was home. So, I figured, why not Sweet Potato Pancakes? I could make them on the dorm kitchen’s stove whenever I wanted.
Now, these also turned out incredibly delicious, and are pretty much the same recipe as my Sweet Potato Waffles, just with less oat flour. I topped mine with dark chocolate, pomegranates, and a little bit of maple syrup… mmm.
So go make them! Make them for your friends, your family, or even just yourself. They are incredibly delicious and perfect for the holiday, and non-holiday, season.
Are you a big sweet potato fan? Do sweet potato pancakes or waffles sound better to you?
Makes ten 2 inch pancakes
- 1 banana
- 2 eggs
- ¼ cup oat flour
- 1 medium sweet potato
- ¼ cup unsweetened almond milk
- Dash of cinnamon
- Dash of pumpkin spice
- EVOO or coconut oil
- Dark chocolate
- Pomegranate Seeds (or berries of choice)
- Pure maple syrup
First, wash and scrub the sweet potato. Puncture 4 holes in the top and place in the microwave on high for 4 minutes, or until soft. Then remove the skin and cut into four pieces, placing them in a blender along with the remaining ingredients, besides the EVOO or coconut oil. Blend all of the ingredients until well mixed. When blending, preheat pan over medium low flame, and coat lightly with EVOO or coconut oil.
Once the pan is hot, use a TBSP to scoop the batter onto the pan. Cook on each side for about two to three minutes, or until the dough is soft, but not mushy.
Remove the pancakes from the pan, top with your favorite toppings, and enjoy!