Sweet Potato Pancakes
- 1 hr 15 min
- Serves 2
- 3 ingredients
15 minutes to prep, 1 hour to cook. Fluffy sweet potato pancakes that combine roasted sweet potato with eggs for a naturally sweet breakfast. Topped with butter, maple syrup, and cinnamon, they offer a comforting start to the day.
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Method
Preheat the oven to 400°F, poke holes in the sweet potato, wrap it in foil, and bake for about 1 hour until soft.
Allow the baked sweet potato to cool, then peel off the skin and mash it in a bowl.
Add the eggs to the mashed sweet potato and mix until fully combined, forming a batter.
Heat a little butter in a skillet over medium heat.
Spoon half of the batter into the pan and cook for a few minutes until the bottom is browned, then flip and cook the other side until golden.
Repeat the cooking process with the remaining batter.
Serve the pancakes topped with butter, maple syrup, and a sprinkle of cinnamon.
Tips while you cook
- Cool before peeling
- Allow the baked sweet potato to cool before removing the skin to prevent burns.
- Combine eggs thoroughly
- Mix the eggs into the mashed sweet potato until fully combined.
- Watch for browning before flipping
- Cook the pancake on medium heat and flip only after the bottom is browned.
- Use butter for cooking and topping
- Heat a little butter in the skillet and finish the pancakes with additional butter on top.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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