Make filling and festive brunch pancakes out of sweet potatoes with a hint of maple and tahini in the batter and coconut sprinkled on top.
By Emily Watson
These pancakes are perfect for winter. They are quite a bit more dense than my Lemon Ricotta Pancakes, but they are still wonderfully light on the body due to the mashed sweet potato. I also find them more filling than traditional pancakes which I appreciate because ever eaten a stack of buttermilk pancakes and still been hungry? These are much more satisfying on so many levels. For example, tahini and maple syrup go IN the batter and ON TOP for a double yum. I also throw on some toasted coconut flakes.
These pancakes are perfect for using up any leftover mashed sweet potatoes or roasted sweet potatoes you have- just remove the flesh from the jacket to get the smoothest batter. Full of nourishing vitamin A, vitamin C, and beta carotene, and a whole host of other micronutrients, sweet potatoes are nutritional powerhouses. I say we find more excuses to eat them. And did you know that the tahini and bit of coconut oil in here are not just for incredible flavor? They also help make beta-carotene more available to our bodies since a little fat is needed for the body absorb it.
A few notes about the recipe. Because these are a bit dense (in a good way!), these will take longer to cook than most traditional pancakes, about 3-4 minutes for the first side. But be patient! The wait is worth it! They will still be moist on the inside so do not worry about drying them out. Also, for most pancakes, you will notice bubbles on the surface to indicate when to flip the pancake, but that is not the case with these. Instead, watch for the outer rim to lose its shine and sets. Flip and continue cooking until golden brown, To keep warm, place them on a wire rack in a 200 degree Fahrenheit oven until ready to serve.
These are delicious made ahead and reheated in the microwave or just to snack on straight from the refrigerator… with a drizzle of tahini, of course.Print
Emily Watson is the blogger and recipe developer behind the blog, Nourishing Matters. She is on a mission to make whole foods delicious. Emily is also a yoga instructor and enjoys helping students cultivate that balance between effort and ease. She majored in Romance Languages at Dartmouth College, and her travels abroad continue to inspire her in the kitchen. She lives in Philadelphia and loves exploring the ever-changing local food scene.