Ingredients
• 1 cup (225g) mashed cooked sweet potato (preferably roasted or steamed)
• 2 large eggs
• ¼ tsp baking powder (optional, for fluffier pancakes)
• A pinch of salt
• ½ tsp cinnamon or pumpkin spice (optional for warmth and flavor)
• 2–3 tbsp milk of choice (adjust to batter thickness)
• Butter or oil for greasing the pan
Optional Add-ins
• 1 tbsp rolled oats (for extra texture and fiber)
• 1 scoop protein powder (plain or vanilla)
• ½ tsp vanilla extract
• 1 tsp maple syrup (for added sweetness if needed)
Topping Ideas
• Maple syrup
• Sliced bananas
• Greek yogurt or coconut yogurt
• Nut butter (almond, peanut, or cashew)
• Shredded coconut
• Chopped toasted nuts or seeds
Instructions
- Mash & Mix: In a mixing bowl, combine the mashed sweet potato and eggs. Whisk thoroughly until smooth and no lumps remain.
- Add Flavor: Stir in the baking powder, salt, and cinnamon or pumpkin spice. If using oats, vanilla, or protein powder, mix them in now.
- Adjust Consistency: Add milk one tablespoon at a time until you reach a thick but pourable batter. It should not be runny but should spread slightly when scooped.
- Preheat Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil.
- Cook Pancakes: Spoon about 2–3 tablespoons of batter per pancake onto the pan. Gently spread into a round shape. Cook for 2–3 minutes until bubbles form and the edges begin to set.
- Flip & Finish: Carefully flip and cook the other side for 1–2 minutes until golden brown and cooked through. Adjust heat if pancakes brown too quickly.
- Serve Warm: Plate and serve immediately with your favorite toppings for a satisfying breakfast or brunch.
Tips for Success
• Use a ripe, soft sweet potato for natural sweetness and a creamy batter.
• If batter is too thick, add a splash more milk. If too thin, let it sit for 5 minutes or add 1 tbsp oats.
• For even pancakes, use a measuring spoon or small ice cream scoop.
Storage
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat on a skillet or in a toaster. You can also freeze them between parchment paper layers for up to 2 months.
Time & Yield
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yields: About 6 small pancakes (2 servings)
Estimated Nutrition (per pancake)
• Calories: ~80
• Protein: ~3g
• Carbs: ~10g
• Fat: ~3g
• Sugar: ~2g