These pancakes are delicious for breakfast, lunch or simply as a snack! Some might say it’s a bit mushy in the middle, but with the sweet potatoes, I find it way better than normal pancakes. And it also can’t hurt that sweet potatoes benefit our bodies. They contain so many good things, like:
- Vitamin C, which ward off colds and helps our bones. It even helps us lower our stress. Who wouldn’t want that?
- Energy. And since the sugar from the sweet potato gets slowly released into our bloodstream, the energy we receive is long-lasting!
- Carotenoids. These antioxidants protect us against cancer and reduce the effects of aging.
To find out more information about these powerful vegetables, click here.
These pancakes go great with a dollop of Greek yogurt. And if you need a quick breakfast, you can make the batter the night before and in the morning, you can stir it a bit and then it’s ready to be pan-fried!
A quick note on the sweet potato purée: Steam the sliced sweet potato (no skin) for about 15 minutes, and when soft, mash with a potato masher.
To make the batter, sift together the flours, baking powder, and cinnamon in a small bowl.
In a separate bowl, mix together the buttermilk, sweet potato purée, mashed banana and applesauce. (If you don’t have buttermilk on hand just add a tablespoon of vinegar or lemon juice to regular milk and let sit for 5 minutes before using.)
Add the dry ingredients to the wet ingredients and mix until all combined. The batter should be thick. If too thick, stir in a bit more milk.
Over medium heat, heat a large frying pan with a tablespoon of oil or butter. When hot, pour about 2 tablespoons of batter per pancake in the pan. I cooked 4 pancakes at a time.
Cook for 2 minutes on one side, then flip and cook on the other side for 2 more minutes. To ensure that the middle is properly cooked, after flipping press down with the spatula (or is it flipper or turner? Anyways, the thing you use to flip the pancakes) and press until a bit of batter oozes out from the sides and the middle is a bit flatter.
I like these served with Greek yogurt, peanut butter, jam, or anything tasty!
Sweet Potato Banana Pancakes
3/4 cup white flour
1/4 cup whole wheat flour
3 tsp. baking powder
1 tsp. cinnamon
1 1/4 cup buttermilk (or 1 tbsp. lemon juice/vinegar mixed with just less than 1 1/4 cup milk. Let sit for 5 minutes before using.)
1 cup sweet potato purée (about 1 medium sweet potato)
1/2 cup mashed banana (about 1 banana)
1/4 cup applesauce
1 tbsp. oil or butter
Optional toppings: A dollop of Greek yogurt, peanut butter, jam, or any spread you like!
- Sift together the white flour, whole wheat flour, baking powder, and cinnamon in a small bowl.
- In a large bowl, mix together the buttermilk, sweet potato purée, mashed banana, and applesauce.
- Slowly add in the dry ingredients to the wet mixture and mix until combined.
- Over medium heat, heat a large pan with oil or butter. When hot, pour about 2 tbsp. of batter per pancake in the pan (I cooked 4 pancakes at a time). Cook for 2 minutes, then flip. Press down the pancake with a spatula, until a bit of batter oozes out the sides, and cook for 2 more minutes. This is to ensure that the middle is cooked.
- Serve hot with toppings and repeat step 4 with remaining batter. Can store in the refrigerator for 3-4 days in a plastic container. Freeze in a Ziploc bag for up to 4 months.