This week we’re celebrating National Pancake Day, but not with any ordinary pancakes… we’re making Sweet Potato Pancakes!
When we asked our by CHLOE. Contributing Chef, Jennè Claiborne to share her favorite pancake recipe, you better believe it involves sweet potatoes.
Sweet Potato Pancakes add a healthy twist to the usual morning staple, plus they’re perfect for the Fall.
Be sure to pour some delicious pure maple syrup over these bad boys!
2 Tbsp ground flax
4 Tbsp water
1½ cup whole spelt flour (or sub whole wheat flour)
1/3 cup organic brown sugar or coconut sugar
1/2 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg (freshly ground)
1½ cup non-dairy milk
1 tsp apple cider vinegar
1 tsp pure vanilla extract
1/4 cup + 2 Tbsp mashed sweet potato
2 Tbsp coconut oil + more for frying pancakes
pure maple syrup, as needed
toasted coconut, nuts and/or seeds, as needed
Combine the ground flax and water in a large mixing bowl to make the flax egg.
Combine the whole spelt flour, organic brown sugar, kosher salt, baking powder, baking soda, cinnamon, and nutmeg in another large bowl.
Add the non-dairy milk, apple cider vinegar, pure vanilla extract, mashed sweet potato, and coconut oil to the flax egg.
Whisk well, until combined.
Stir the wet ingredients into the dry ingredients until just combined.
Preheat a skillet and melt a small amount of coconut oil on the surface.
Ladle some batter onto the skillet (about ½ cup), and fill with as many pancakes as you can comfortably fit.
Cook on each side on medium-low heat for about 3 minutes.
Flip when the center starts to bubble.
Place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting.
Complete with the remaining batter.
Notes + Serving Tips
Serve pancakes with pure maple syrup, and toasted coconut, nuts or seeds.
For a special treat, top with Coconut Whipped Cream.
Serve immediately or store refrigerated for up to 3 days.