Ingredients
Scale
- 1 cup cooled mashed sweet potato
- 1 large egg (or 1 tbsp ground flax + 3 tbsp water for a flax egg)
- 1/3–1/2 cup all-purpose flour (or gluten-free blend)
- Pinch of salt
- Spices (cinnamon or smoked paprika)
- 1 tsp neutral oil (per pancake)
- Maple syrup, Greek yogurt, and toasted pecans for serving
Instructions
- Whisk together mashed sweet potato, egg (or flax egg), flour, salt, and spices until combined.
- Heat a skillet over medium heat and add 1 tsp of oil.
- Spoon 2–3 tablespoons of batter into the skillet, flatten slightly, and cook until golden, about 3-4 minutes per side.
- If batter is wet, allow it to rest for 5-10 minutes before cooking.
- Serve warm, stacked with toppings like maple syrup, yogurt, or savory options.
Notes
For best results, control moisture in the sweet potato and preheat skillet adequately. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian