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Mini Sweet Potato Pancakes Recipe

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★★★★★

4.7 from 112 reviews

These Mini Sweet Potato Pancakes are a delicious and nutritious twist on classic pancakes, incorporating wholesome rolled oats and sweet potato puree for a naturally sweet and satisfying breakfast treat. Perfect for a cozy morning, they are lightly spiced with pumpkin pie spice and come together easily using a blender before being cooked on the stovetop to golden perfection.

Ingredients

Scale

Pancake Batter

  • 2 cups rolled oats (uncooked, gluten free if certified)
  • 1 tsp baking powder (aluminum free suggested)
  • 1 tsp baking soda
  • 1/4 tsp fine salt
  • 1 tsp pumpkin pie spice (or ground cinnamon)
  • 2 large eggs
  • 1/2 cup milk of choice (unsweetened almond milk recommended)
  • 2 tsp pure vanilla extract
  • 1 cup canned sweet potato puree
  • 2 tbsp maple syrup
  • 2 tbsp flavorless oil (plus more for cooking)
  • 2 tsp apple cider vinegar

Instructions

  1. Blend dry ingredients: Add the oats, baking powder, baking soda, salt, and pumpkin pie spice to a high-speed blender. Blend until the oats become a fine powder, creating a smooth oat flour base.
  2. Add wet ingredients: Pour in the eggs, milk, vanilla extract, sweet potato puree, maple syrup, flavorless oil, and apple cider vinegar. Blend all ingredients until fully combined, stopping a few times to scrape down the sides to ensure an even mix.
  3. Heat skillet: Preheat a cast iron pan or other skillet over medium-low heat and lightly grease with oil to prevent sticking.
  4. Cook pancakes: Using a tablespoon or small cookie scoop, scoop a scant tablespoon of batter onto the skillet. Flatten each mound gently with the back of the spoon into an even, small pancake. Make 5 to 6 pancakes at a time in the pan.
  5. Flip pancakes: Cook pancakes until small bubbles form on the surface and edges look dry, about 2 minutes. Flip carefully and cook for an additional 30 seconds to 1 minute until golden and cooked through.
  6. Serve and store: Transfer cooked pancakes to a plate. Repeat with remaining batter. Serve warm with your favorite dip or topping. Allow leftovers to cool completely before storing in an airtight container in the refrigerator for 4-5 days or freezing for longer storage.

Notes

  • Use certified gluten-free oats if avoiding gluten.
  • Sweet potato puree can be substituted with pumpkin puree or mashed butternut squash if preferred.
  • Adjust pumpkin pie spice with ground cinnamon or allspice based on taste.
  • For vegan option, substitute eggs with flax eggs and ensure plant-based milk is used.
  • Cook pancakes on medium-low heat to prevent burning and ensure even cooking.
  • Leftover pancakes reheat well in toaster or skillet.

Keywords: sweet potato pancakes, mini pancakes, gluten free pancakes, healthy breakfast, oat pancakes, pumpkin spice pancakes

Find it online: https://cookcrisis.com/mini-sweet-potato-pancakes-recipe/