Healthy + Easy Sweet Potato Pancakes

This weekend for game day my roommate and a few friends of ours decided we wanted to go all out for our morning tailgate. The last morning game we woke up only an hour before, without a plan of what to do at all, and completely failed to make it a fun event. This time? Oh, we were so prepared! We woke up early, had our outfits already planned out (the hardest part!) and had pre-cooked a sweet potato for our breakfast plans to make these easy, delicious, and healthy pancakes that use basically only 5 ingredients. Game day fuel, ya know. Priorities, right?! ;)

The idea to make sweet potato pancakes was the result of an overstock of sweet potatoes in our pantry that we just needed to eat. My roommate (aka best friend, Elizabeth) and I are one in the same when it comes to experimenting and cooking healthy recipes in our apartment, so we figured there would be no more delicious way to enjoy something different with our surplus of sweet potatoes than to make pancakes. I found this recipe online and we modified it to use all ingredients that we already had in our apartment. To all my fellow college girls: you do not need to be a gourmet chef or have a pantry stocked full of food and random ingredients to make delicious and healthy recipes!!!

For fall, I really want to try this same sort of recipe, but with pumpkin instead of sweet potato!! I love pumpkin anything, especially pumpkin pancakes. No matter what variation, I just know we will keep making these again and again. I mean, it doesn't get easier than mixing together some things you already have and tossing them in the blender! We used about half the sweet potato on Saturday and ended up making the pancakes again on Sunday with our leftovers.

Here's how to make them (I really didn't measure out any of the ingredients! This is just a general idea of measurements)

INGREDIENTS:

1/2 mashed sweet potato, about 1/3 cup (or canned pumpkin or canned sweet potato!)

1-2 big spoonfuls of plain greek yogurt

1/3 cup oats

2 egg whites

1-2 big spoonfuls of applesauce

1-2 tbsp honey or maple syrup (we used maple agave!)

cinnamon, pumpkin pie spice, or allspice to taste

a splash of milk (we used almond milk) if your batter is too thick to blend

1/2 tsp baking powder

DIRECTIONS:

1. Peeled a medium sized sweet potato and boil for about 20 minutes, and then mash up the whole thing (we did this part the night before and stored in the fridge overnight to save time, but you could totally do it in the morning) -- or just use the mash from a can! 

2. blend up all of the ingredients in a blender

3. heat a pan with coconut oil or butter

4. spoon the batter and cook on each side until golden brown, or desired coloring

*Sunday's pancakes were a little bit better, and I think it was because I did more oats, less greek yogurt, making them a little fluffier rather than dense.

Our favorite toppings are plain greek yogurt, cinnamon, and another big drizzle of maple agave!

I can't even believe it's already October. Fall makes me so so happy. Caroline is coming to visit me this weekend and I can hardly wait to see her!

xoxo

print recipe

Healthy + Easy Sweet Potato Pancakes

by Fran Acciardo October-2-2017

Delicious, healthy, and easy enough that they only require basically 5 ingredients, these sweet potato pancakes are the perfect breakfast for fall!

Ingredients

1/3 cup or 1/3 medium potato mashed sweet potato
1-2 big spoonfuls plain greek yogurt
1/3 cup oats
2 eggs egg whites

1-2 big spoonfuls applesauce

1-2 tbsp maple syrup
1/2 tsp baking powder
1-2 tbsp almond milk
to taste cinnamon, allspice, or pumpkin pie spice

Instructions

1. peel and boil sweet potato (about 20 minutes or until soft)
2. mash potato until smooth puree
3. blend all ingredients (add more or less milk for consistency)
4. heat a pan with coconut oil or butter
5. spoon out the batter to cook desired sized pancakes over medium heat
6. cook until golden brown
7. serve and top with greek yogurt, cinnamon, maple syrup, honey, nuts, granola, or anything else!

Details

Prep time: 25 mins Cook time: 15 mins Total time: 40 mins Yield: 8 pancakes