Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Sweet Potato Pancakes
 

Tags: Dairy Free vegetarian Gluten-Free nuts Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Sweet Potato Pancakes

 

Do you have leftover sweet potatoes? Even if they are leftover with flecks of nuts and spices just scoop up a cup and toss it in this batter. The original recipe makes enough for four generous servings, so if you have extra freeze them on a baking sheet and package in a sealed bag to enjoy later. Just pop them in the oven or toaster until heated through.

Ingredients

  • 1 cup flour, brown rice flour or whole wheat
  • ½ cup almond flour, or more of the other flour instead
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger, powdered
  • ¼ teaspoon salt
  • 1 cup sweet potato, mashed
  • 2 wholes egg
  • 2 cups milk, or water or dairy-free milk
  • ¼ cup pecan, crumbled, optional

Serving Size: 4 People

Share

 

Preparation Instructions

Whisk together the flours, baking powder, cinnamon, ginger, and salt.

In a separate bowl, whisk together the sweet potato*, eggs, and milk.

Fold the two mixtures together with the pecans, if using.

Preheat the oven to the lowest setting 150-200 degrees. Place an oven safe serving dish or casserole pan in there.

Heat 1 or 2 skillets over medium-low heat. Add a dab of butter and swirl around the pan(s). Dollop in about 1-2 ounces of batter per pancake. Cover with a lid. This is an unusual step for pancakes but we found that it helps the thick batter cook through enough to make flipping them easier.

When the top of the pancakes appear dry and the bottom is golden, flip them over. Repeat with the remaining batter. Place in the warming oven as you finish them.

Serve with butter, fruit, yogurt or more nuts.

*If you need cooked and mashed sweet potatoes, simply preheat the oven to 400. Pierce a large sweet potato all over. Place in the oven for 30-60 minutes until it is soft. The microwave also works. Cook the pierced sweet potato for 3-4 minutes at a time, rotate and continue cooking until it is soft to the touch. The peel will be easy to pull off at this point.