As mentioned in my last post, I’m really getting into using sweet potatoes as a fun way to spice up breakfast.
I hadn’t imagined I’d be posting two sweet potato recipes in a row that are designed for breakfast. But I’m not mad about it. Quite the opposite actually.
This one comes as a spinoff of one of my good friend’s recipes.
I’m fortunate to have another great food blogger gal pal just a 15-minute bike ride away from my own kitchen headquarters. Emily (from Nourishing Matters) and I do a lot of week night cooking collabs, and I’m always obsessing over her latest creations that she puts up on Instagram.
That being said, it felt like a real treat to try out her Sweet Potato Pancake dish. This was a top candidate on my to-make list for some time.
I’m happy to report that this recipe is super fun.
Just as I’ve found sweet potatoes to be a great resource for brightening up breakfast, I’ve now found that they act as a great mechanism for jazzing up traditional pancakes, too.
Unfortunately, while I like to pretend I’m still a kid, plain pancakes just don’t cut it for me like they used to. Throw some blueberries in there, and I’m a happy gal. Or oats and bananas. Or anything else that’ll perk that plate of flour up a bit.
If you feel the same about pancakes, try giving sweet potatoes a go.
While Emily uses tahini, I decided to use Barney’s almond butter here, both within the pancake and for a creamy maple drizzle to add on top.
That almond-maple drizzle now has me dreaming of other uses for the sauce. So good and so easy!
These pancakes were pretty easy to make too and are perfect if you have any leftover sweet potatoes on-hand from the night before.
If you don’t, you can simply use the quick steaming method described in the recipe below. It shouldn’t take longer that 15 minutes to get the potatoes to the soft texture needed for the pancakes.
Be sure to slow-cook these pancakes on the griddle. You don’t want to turn the heat all the way up to high, or you’ll end up with blackened exteriors and a far too mushy interior. Patience!
That being said, these are a bit moister (in a good way!) than traditional pancakes, so don’t be alarmed if the inside is a bit soft even after cooking for a handful of minutes on each side. The texture makes the perfect compliment to the crunchy almonds you’ll put on top along with, perhaps, an optional handful of toasted coconut flakes too. After finishing with the maple-almond drizzle, it’s hard to deny this is a super fun treat for breakfast or brunch.
Who’s ready for Sunday morning?