Fluffy pancakes made from sweet potatoes
Ingredients
Pancakes
- 1 sweet potato
- 100 g natural yogurt
- 2 eggs
- 2 tablespoons coconut oil or butter
- 2 tablespoons sugar
- 1 tablespoon vanilla sugar
- 1/2 teaspoon cinnamon
- a pinch of nutmeg
- 1 teaspoon grated orange zest
- 200 g (about 1 and 1/3 cups) all-purpose flour
- 2 teaspoons baking powder
- a small pinch of salt
For Serving
- Maple syrup
- Sliced banana
- Pecan nuts
Preparation
- Peel the sweet potato, cut it into pieces, bake (20 minutes at 190°C / 375°F), and let it cool. Measure out 200 g and mash it into a puree.
- In a bowl, mix the sweet potato puree with natural yogurt, eggs, coconut oil (or butter), sugar, vanilla sugar, cinnamon, nutmeg, and orange zest.
- Sift in the flour mixed with baking powder and add a pinch of salt. Mix everything together with a whisk until smooth and uniform. You can also briefly mix on low speed until combined.
- Heat a frying pan and grease it with oil. Spoon about 2 tablespoons of batter onto the pan, keeping some space between each pancake. Flatten the batter gently to form pancakes.
- Cook the pancakes over medium-low heat until they rise and become nicely browned (about 2.5 minutes). Flip and cook on the other side until browned, about 2 minutes. Clean the pan with a paper towel before cooking the next batch.
- Serve the pancakes with maple syrup, sliced bananas, and pecan nuts.
