This recipe works great with leftover sweet potato but if you don’t have any you can quickly boil some. This recipe also works well for flour less pancakes. Substitute the flour for some rolled oats. Half the measurements to make a smaller batch of pancakes.

What You’ll Need - 10-12 Pancakes

  • 2 Cups Mashed Cooked Sweet Potato (1 Large Sweet Potato)

  • 2 Cup All Purpose Flour

  • 1 Tsp Baking Powder

  • 2 Eggs

  • 1 Tsp Cinnamon

  • 1/4 Cup Brown Sugar

  • Milk

Prep - 10 Minutes

  • Combine the eggs, sugar, cinnamon and baking powder with the mashed sweet potato

  • Add the flour and combine

  • Add enough milk to make a runny batter (about 1 cup of milk)

Let’s Get Cooking - 20 Minutes

  • Heat a non stick pan on medium heat. If you don’t have a non stick pan, melt 1 tablespoon of butter in the pan and keep adding as needed as you fry more pancakes.

  • Pour about half a cup full of batter into the pan and spread evenly. You’ll know the pancake is ready for flipping when the batter starts to form bubbles about 2 minutes

  • Flip and cook the second side for a minute. . The pancake takes about 3 minutes in total to cook. Repeat this with the remainder of the batter.

  • Serve with some cream, syrup or honey