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Mini Sweet Potato Pancakes Recipe

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4.2 from 3 reviews

These Mini Sweet Potato Pancakes are a delicious and nutritious breakfast option made with rolled oats, sweet potato puree, and warm cinnamon. They are fluffy, naturally sweetened with maple syrup, and perfect for serving warm with your favorite toppings or dips. Gluten-free options, dairy-free milk alternatives, and simple ingredients make these pancakes a versatile and healthy treat for any morning.

Ingredients

Pancake Batter

  • 2 cups rolled oats (uncooked, gluten free if needed)
  • 1 tsp baking powder (aluminum free suggested)
  • 1 tsp baking soda
  • 1/4 tsp fine salt
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 1/2 cup milk of choice (unsweetened almond milk used)
  • 2 tsp vanilla bean paste
  • 1 cup canned sweet potato puree
  • 2 tbsp maple syrup
  • 2 tbsp flavorless oil (plus more for cooking)
  • 2 tsp apple cider vinegar

Instructions

  1. Blend dry ingredients: Add oats, baking powder, baking soda, salt, and cinnamon to a high-speed blender and blend until the oats become a fine powder.
  2. Add wet ingredients and blend: Incorporate eggs, milk, vanilla bean paste, sweet potato puree, maple syrup, flavorless oil, and apple cider vinegar into the blender. Blend until the mixture is well combined, stopping occasionally to scrape down the sides to ensure an even batter.
  3. Heat skillet: Preheat a cast iron pan or a skillet over medium-low heat, adding a small amount of oil to prevent sticking.
  4. Cook pancakes: Use a tablespoon or small cookie scooper to scoop about a scant tablespoon of batter onto the pan. Flatten slightly with the back of the spoon to form even circles, cooking 5 to 6 small pancakes at a time.
  5. Flip and finish cooking: Cook until small bubbles form on the top and edges appear dry, about 2 minutes. Flip pancakes and cook the other side for 30 seconds to 1 minute until lightly golden. Transfer cooked pancakes to a plate and repeat with the remaining batter.
  6. Serve and store: Enjoy the pancakes warm with your choice of dip or topping. Allow leftover pancakes to cool completely before storing in an airtight container in the refrigerator for 4-5 days or freeze for longer storage.

Notes

  • Use certified gluten-free oats if gluten sensitivity is a concern.
  • Unsweetened almond milk is a great dairy-free option but any milk of choice can be used.
  • Adjust cooking heat as needed to prevent burning while ensuring pancakes cook through.
  • Sweet potato puree can be homemade or canned; alternatives such as pumpkin puree can be used.
  • Store leftovers properly in airtight containers to maintain freshness.

Find it online: https://yumntasty.com/mini-sweet-potato-pancakes-recipe/