Sweet potato pancakes

Discover a delightful and nourishing twist on pancakes with these savory Sweet Potato Pancakes. This simple recipe turns vibrant sweet potatoes into golden, crispy treats that are perfect for a healthy breakfast, a light lunch, or a fun family snack. They are a wonderfully easy way to pack more veggies into your day with joy […]

Sweet potato pancakes

Discover a delightful and nourishing twist on pancakes with these savory Sweet Potato Pancakes. This simple recipe turns vibrant sweet potatoes into golden, crispy treats that are perfect for a healthy breakfast, a light lunch, or a fun family snack. They are a wonderfully easy way to pack more veggies into your day with joy and flavor.

๐Ÿ•’ TIME

Prep time: 15 min
Cook time: 15 min
Total: 30 min

๐Ÿ‘จ๐Ÿ‘ฉ๐Ÿ‘ง๐Ÿ‘ฆ Servings: 4

๐Ÿ›’ INGREDIENTS

  • 2 medium sweet potatoes, peeled and grated
  • 2 large eggs
  • 2 tbsp all-purpose flour (or oat flour for a gluten-free option)
  • 1 small shallot, finely chopped
  • 2 tbsp olive oil (for cooking)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley leaves, for garnish
  • Greek yogurt or plain yogurt, for serving

๐Ÿ‘ฉ๐Ÿณ PREPARATION

  1. Create the pancake mixture: In a large bowl, combine the grated sweet potatoes, eggs, flour, and finely chopped shallot. Season with a good pinch of salt and pepper, and mix everything together until it is well combined and holds its shape.
  2. Heat the pan: Warm the olive oil in a large non-stick skillet or frying pan over medium heat.
  3. Cook the pancakes: Spoon small portions of the sweet potato mixture into the hot pan, using about two tablespoons for each pancake. Gently flatten each one with the back of your spoon. Cook for 3โ€“4 minutes on each side, until they are golden brown, crisp, and cooked through. Work in batches to avoid overcrowding the pan.
  4. Serve and garnish: Arrange the warm pancakes on a plate. Top each one with a generous dollop of cool yogurt, a sprinkle of fresh parsley, and a few extra finely chopped shallots for a fresh, savory finish.

๐Ÿ’ก Vitalicious Tip:
After grating the sweet potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This will help your pancakes become wonderfully crispy!

๐Ÿ’š NUTRITIONAL BENEFITS

  • Rich in Vitamin A: Sweet potatoes are packed with beta-carotene, which our bodies convert to Vitamin A, an essential nutrient for supporting healthy vision and a strong immune system.
  • Good Source of Fiber: This recipe provides a healthy dose of dietary fiber, which aids in digestion and helps keep the whole family feeling full and satisfied.
  • Balanced & Energizing: The combination of complex carbs from the sweet potatoes and protein from the eggs and yogurt provides steady, lasting energy.

๐ŸŒธ VARIATION / OPTION

For a touch of warm spice, add ยฝ teaspoon of ground cumin or a pinch of smoked paprika to the pancake mixture. It beautifully complements the natural sweetness of the potatoes.

๐ŸŒž SERVING SUGGESTION

Stack three little pancakes on each plate and top them with a lovely spoonful of creamy yogurt. The contrast between the warm orange pancakes and the cool white yogurt makes for a beautiful presentationโ€”your perfect Mama Vitalicious moment of simple, colorful nourishment. ๐Ÿงก

Discover more healthy and family-friendly ideas in our Vita-Meals section!


Frequently Asked Questions


Can I use frozen sweet potatoes?

You can, just haw and drain them well, then squeeze out any extra moisture before mixing to ensure crispy pancakes.

How do I make the pancakes extra crispy?

After grating, squeeze out as much moisture as possible using a towel or cheesecloth. Cook in a hot pan with enough oil, and donโ€™t overcrowd the skillet.

Can I add more flavor or spices?

Definitely! Try ยฝ tsp cumin, smoked paprika, or a pinch of chili flakes for a warm and savory twist.

Are these kid-friendly?

Yes! Their naturally sweet flavor and golden, crispy texture make them a hit with kids. Serve with yogurt for a fun, balanced breakfast or snack.

Can I make them vegan?

You can replace the eggs with a flax or chia egg (1 tbsp flax/chia + 3 tbsp water per egg) and serve with plant-based yogurt.

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