We tweaked Jessica Kahn’s recipe in her eBook Stack’d.
Although they share a name and are both full o’ fibre, sweet potatoes are unlike their paler cousins in their rankings on a few other nutrients.
Along with their orange-y tint comes a whopping amount of beta-carotene and potassium. In other recipes calling for the plain ‘ol potatoes, swap in the sweet and you’ll make both a flavour and a nutritional upgrade!
Makes 6-8 pancakes
Ingredients
1 medium sweet potato, cooked (no skin)
3 Tbsp coconut milk
2 eggs
2 tsp unpasteurized honey
1 tsp vanilla extract
½ cup kefir (make your own!)
½ cup rolled oats
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp all-spice
1 Tbsp orange zest
½ tsp baking powder
1 Tbsp protein powder (optional)
Coconut oil
Method
1. Preheat oven to 425F. Wash the sweet potato, peel, and chop into chunks. Bake on a foil-lined (or oiled) baking sheet for 20-30 minutes, until tender and easily stabbed with a fork.
2. In a large blender or, preferably, a food processor, combine all of the wet ingredients (including cooked sweet potato, milk, eggs, honey, vanilla extract and yogurt) and blend until well combined and smooth.
3. Next add the dry ingredients in with the wet (including oats, spices, orange zest, baking powder and protein powder – if using). Blend until the oats are ground fine and the batter is smooth.
4. Heat a large skillet on medium heat. Melt a little coconut oil in the pan before scooping in the batter (use a ¼ cup scoop). Cook each pancake for about 1-2 minutes (or until there are bubbles in the surface of the pancake and the pan-side of the cake is a nicely browned, maple colour. Flip carefully (these won’t stick together in the same way as their gluten-filled counterparts), and in one, swift motion.
5. Serve with a drizzle of maple syrup, a sprinkle of cinnamon (and/or cardamom), and maybe even some coconut and fresh berries.
Get your copy of Stack’d here.
