Ready for the perfect fall pancake recipe? Sweet Potato Pancakes might just become one of your favourite Sunday morning treats.
I have a sick little boy at home, so I am typing away as we watch our 800th episode of Lego Ninjago. Back to school means healthy children for one day of the week and then, sick for the other six. Anyone with school age children I’m not alone right??
The weather is also messing with me. Today certainly doesn’t inspire baking. It is 25 degrees and sunny! September so far has been all fall but, then we headed straight back into summer. I love fall but, I am also pretty excited that summer hasn’t left us quite yet. More than likely we will have plenty of time for some chilly days. When the fall weather returns there will be many rainy, chilly Sunday mornings where this pancake recipe will come in handy!
The smell of sweet Pumpkin Spice will fill the air. The warmth of these hearty pancakes will surely keep you full. A little prep work the day, or a few days before will save you time so you can whip these up in no time. I baked my sweet potatoes two days before and just stored them in the fridge. This made for quick work Sunday morning.
Some things to know about this pancake recipe. I used eggs but, flax eggs would also work great. You will also noticed that I used half flour and half oats. Pancake recipes are very forgiving and you could use any flour that works best for your diet.
The Whole Health 21 Day Challenge is also into its second week so maybe you could add this recipe to your weekend plan!
If your interested in starting a 21 day challenge check it out here—> WHK 21 Day Challenge
Now let’s get right to your Sweet Potato Pancakes!
Sweet Potato Pancakes with Maple Cream Cheese
- hand mixer
- 2 tbsp coconut oil melted (plus extra for cooking)
- 2 eggs
- 1 tsp vanilla
- 1/2 cup almond milk
- 1 tbls maple syrup optional in recipe but lots for topping your pancakes!
- 2 large sweet potatoes (Pre-bake at 350 for 1 hour or until cooked through and remove potato skin)
- 1 cup oats
- 1 cup flour of your choosing
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp pumpkin spice
- 1/2 tsp pink sea salt
Maple Cream Cheese
- 1/2 package soften cream cheese
- 1 tbsp maple syrup
Sweet Potato Pancakes
- Add first 6 ingredients to a large mixing bowl. Mix with hand mixer on med-low, increasing speed until everything is combined and smooth. Combine all remaining ingredients in separate bowl and stir until combine. Add dry ingredients to wet; mixing until everything is incorporated. If using oats, allow batter to rest while the oats absorb some liquid. Meanwhile preheat griddle or large pan to medium heat. Using extra coconut oil or butter grease your pan. Your pan is ready when the butter is melted and sizzles when you add pancake batter. The first pancake is always the worst one. Or maybe that's just me??Using a 1/4 cup, add pancake batter until you pan is full. When bubbles have formed and popped your pancake is ready to flip. These pancakes will be thicker than regular pancakes so will require a little more time.
Maple Cream Cheese
- While pancakes are cooking, add your soften cream cheese and maple syrup to a small bowl. Using your cleaned hand mixer, blend the cream cheese and syrup until light and fluffy. Set aside until your ready to serve. Top your pancakes with your sweetened cream cheese, extra maple syrup, and if you are Connor whipped cream as well! Enjoy!
These pancakes also freeze well. Make sure to let them cool completely before putting in the freezer. Take them out the night before you want to use them.
Hope you enjoy!