Description
Delicious and nutritious sweet potato pancakes made with rolled oats and warm spices. These pancakes are naturally sweetened with maple syrup and use canned sweet potato puree to add creaminess and flavor. Perfect for a comforting breakfast that’s gluten free (with certified oats) and easy to prepare using a blender and stovetop skillet.
Ingredients
Pancakes
- 2 cups rolled oats, uncooked (use certified gluten free if needed)
- 1 tsp aluminum-free baking powder
- 1 tsp baking soda
- 1/4 tsp fine salt
- 1 tsp pumpkin pie spice or ground cinnamon
- 2 large eggs
- 1/2 cup milk of choice (unsweetened almond milk recommended)
- 2 tsp pure vanilla extract
- 1 cup canned sweet potato puree (see notes for alternatives)
- 2 tbsp maple syrup
- 2 tbsp flavorless oil, plus more for cooking (such as canola or vegetable oil)
- 2 tsp apple cider vinegar
Instructions
- Blend dry ingredients: Add oats, baking powder, baking soda, salt, and pumpkin pie spice into a high-speed blender. Blend until the oats become a fine powder, forming the pancake base.
- Add wet ingredients and combine: Add eggs, milk, vanilla extract, sweet potato puree, maple syrup, oil, and apple cider vinegar to the blender. Blend until the mixture is well combined, stopping to scrape down the sides as needed to ensure an even batter.
- Heat the skillet: Place a cast iron pan or skillet over medium-low heat and lightly grease with oil to prevent sticking.
- Cook pancakes: Use a tablespoon or small cookie scoop to measure a scant tablespoon of batter. Pour the batter into the hot skillet and slightly flatten with the back of the spoon to form even circles. Repeat to create 5-6 small pancakes at once.
- Flip pancakes: Cook pancakes until small bubbles appear on the surface and edges look dry, about 2 minutes. Flip and cook the other side for 30 seconds to 1 minute until golden and cooked through.
- Serve and store: Transfer cooked pancakes to a plate and continue cooking remaining batter. Serve warm with your favorite toppings. Let leftovers cool fully before storing in an airtight container in the refrigerator for 4-5 days or freeze for longer storage.
Notes
- Canned sweet potato puree is similar in texture to canned pumpkin and can be found in many grocery stores.
- To make your own sweet potato puree: peel and dice sweet potatoes into ¼-inch pieces, steam until very tender, cool to room temperature, and blend with a ¼ cup water alongside the other pancake ingredients.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Blending and Stovetop
- Cuisine: American
