Canyon Ranch Blog

Sweet Potato Pancakes

Nutrition Information (per serving)

9 g
551 mg
68 g
8 g
4 g
46 mg
4 (3 pancakes ea.)

¼ cup all-purpose flour
¼ cup whole-wheat pastry flour
2 Tbsp cane sugar
Pinch sea salt
½ Tbsp baking powder
½ tsp baking soda
1 lg egg
½ cup 2% milk
1½ Tbsp canola oil
¾ cup buttermilk
1 cup mashed sweet potatoes
½ cup maple syrup

  1. In a medium bowl, combine bread flour, pastry flour, sugar, salt, baking powder and baking soda.
  2. In a small bowl, combine egg, milk, oil and buttermilk. Add to flour mixture. Add mashed sweet potatoes and mix until well combined.
  3. Coat an electric frying pan or non-stick griddle with canola oil spray. Heat over medium heat until griddle is hot. Pour 3 tablespoons of batter onto griddle. Cook until the top of each pancake is covered with tiny bubbles and the bottom is brown. Turn and brown the other side. Repeat with remaining batter.
  4. Serve 3 pancakes with 2 tablespoons maple syrup.
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