Delicate and soft yam hotcakes made to the limit with an excess of flavors and improved with maple syrup. Fall breakfast flawlessness.
These yam hotcakes are stacked up with warm and comfortable fall flavors. Light, feathery and delicate, these hotcakes are one of my number one different ways to sneak in some additional vegetables into my family.
This formula utilizes 10 ounces of yam puree. This can be canned, or to make it yourself basically adhere to the guidelines gave to make yam puree. I would suggest utilizing around 3/4 of a pound of yams which would be around 2 medium size yams.
INGREDIENTS
- 1¼ cup (10 ounces) sweet potato puree
- 1 (5.3 ounce) greek yogurt, plain or vanilla
- ½ cup milk
- 3 tbsp (45 g) unsalted butter , melted
- 1 large egg
- 2 tbsp (30 ml) maple syrup
- 1 cup (120 g) all purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ½ tspvanilla extract
EQUIPMENT
- skillet
INSTRUCTIONS
SWEET POTATO PUREE
- Bring a medium size pot of water to boil over medium heat (enough water to cover the potatoes).
- Peel and chop the sweet potatoes. Carefully place in the boiling water. Boil until fork tender.
- Transfer the softened sweet potato to a food processor or blender. Pulse until smooth. Add water if needed to get desired consistency.
SWEET POTATO PANCAKES
- In a large mixing bowl combine the sweet potato puree and greek yogurt. Add in the milk, melted butter, egg and maple syrup. Stir to combine.
- Add in the flour, baking powder, baking soda, salt, nutmeg and cinnamon to the mixing bowl. Stir to combine. Add in the vanilla extract and mix.
- Heat a large skillet over medium heat. Spray with cooking spray or melt some butter on the pan. Using a ¼ measuring cup scoop the pancake batter and pour onto the heated skillet. Work in batches of 3-4 pancakes depending on what can fit on the skillet.
- Cook the pancakes for about 2-3 minutes, you will notice bubbles forming on the top of the pancake batter, then flip to cook the other side for an additional 2-3 minutes. Remove the pancakes from the skillet and continue until all pancake batter is cooked.
NOTES
- Keep them warm: Preheat oven to 200 degrees. Once it reaches about 150, turn the oven off. Keep the door closed. This keeps it nice and warm inside. Then place the cooked pancakes on a large baking sheet in the oven to keep the cooked pancakes warm while cooking the additional batter.
- Nutrition information doesn’t include additional butter and syrup as toppings.
NUTRITION
serving: 2pancakes, calories: 223kcal, carbohydrates: 34g, protein: 6g, fat: 7g, saturated fat: 4g, cholesterol: 47mg, sodium: 304mg, sugar: 11g
