Sweet potato lends subtle flavor and a nutrition boost to these simple pancakes. Lance loved them, and he’s not a big sweet potato fan. They pair well with Herbed Breakfast Sausage patties from Vegan Diner, our favorite vegan breakfast meat.
I cook the sweet potato in the microwave to save time. Scrub it well, pierce the skin a few times with a fork, and microwave on high power for about 4 minutes, until fork-tender. When the potato is cool enough to handle, slice it in half, scoop out the tender insides, and it’s practically mashed already.
Sweet Potato Breakfast Pancakes
Makes about 12 3-inch pancakes.
1/2 cup sweet potato, cooked and mashed (about one medium sweet potato)
1 cup white whole wheat flour
2 tbsp baking powder
1 tsp ground cinnamon
1/8 tsp salt
1/8 tsp nutmeg
2 tsp agave nectar
1/4 tsp pure vanilla extract
1 1/2 cups non-dairy milk (I use SoDelicious coconut beverage)
canola oil, for oiling griddle or pan (optional)
Start heating a nonstick griddle or well-seasoned cast iron pan over medium heat.
In a large mixing bowl, combine flour, baking powder, cinnamon, salt, and nutmeg. Blend well with a fork. Set aside.
In a smaller bowl, combine mashed sweet potato, agave nectar, and vanilla extract. Blend well. Whisk in non-dairy milk with a fork until well-blended.
Add sweet potato mixture to dry ingredients and mix until just blended. The mixture may puff up as the baking powder starts leavening it.
When the griddle is hot (a drop of water should sizzle when it hits the surface), spoon on the batter onto the griddle in circles to form 3-inch pancakes. When pancakes look dry around the edges, they are ready to flip. Turn then over and cook for about 3 minutes on the second side, until lightly browned.
Keep warm in the oven until ready to serve.