It’s the season for pumpkin spiced lattes, and cinnamon goodness, and the perfect combination of Fall treats.
We visited a cafe in Dubai Marina and had the most delicious sweet potato pancakes. We are a family of sweet potato fans, so I got home and decided to give the home version a go. I am NOT the best pancake maker, but these were super yummy and we all enjoyed them with blueberries and maple syrup.
I boiled my own sweet potato, but you could use tinned or puree as well. The next time I make a mixture I will likely roast it. The mixture made a fair bit, so I refrigerated is and used it over 3 days
1 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. packed brown sugar
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 3/4 c. buttermilk
2 small sweet potatoes, roasted and pureed until smooth (about ¾ cup puree)
2 large eggs
1 tsp. pure vanilla extract
Butter, for cooking and serving
Toasted pecans, blueberries for serving
Maple syrup, for serving
- Whisk together: flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg and ginger
- Separately, whisk together buttermilk, sweet potato puree, then add eggs and vanilla
- Mix wet and dry ingredients with a wooden spoon
Heat the pan with butter, and reduce heat before putting in the pancake mix (about ½ cup or ladle)
When bubbles form on the top, flip it with a spatula until golden brown
Repeat with remaining batter.
*This recipe can be done with coconut milk, but the texture is a touch heavier.
Dress with blueberries, pecans, maple syrup or experiment with your favorite toppings!