Sweet Potato Pancakes

Sweet Potato Pancakes Recipe | Vegan Food

| Servings: 6 |

Vegan diet

Introduction

Sweet potato pancakes are a delicious and nutritious twist on traditional pancakes. Made with shredded sweet potatoes, zucchini, onions, and fresh herbs, these pancakes are packed with flavor and texture. They make a great breakfast or brunch option for those looking to add more vegetables to their diet.

History

Sweet potato pancakes have been a popular dish in Southern cuisine for many years. Sweet potatoes are a staple in Southern cooking, and using them in pancakes is a creative way to enjoy this nutritious vegetable. The addition of zucchini and onions adds even more flavor and nutrients to the dish.

Ingredients

6 cups of peeled and finely shredded sweet potatoes
1 cup of finely shredded onions
1 tsp of salt-free herb seasoning
1.67 cups of unbleached flour
0.33 cup of chopped fresh flat-leaf parsley
2 cups of finely shredded zucchini
0.25 cup of lemon juice
1.5 cups of egg substitute
6 tsp of canola oil, divided

How to prepare

In a large bowl, combine the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.
Heat 2 tsp of oil in a large non-stick frying pan or griddle over medium-high heat.
Drop a large tablespoon of the batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without overcrowding the pancakes.
Cook for approximately 2 minutes per side, or until the pancakes turn golden and crispy. Remove from the pan and keep warm.
Repeat the process, adding the remaining 4 tsp of oil as needed, until all the batter has been used.

Variations

Add a pinch of cinnamon or nutmeg to the batter for a warm and spicy flavor.
Top the pancakes with a savory yogurt sauce made with Greek yogurt, lemon juice, and fresh herbs.
Mix in grated cheese or cooked bacon for a cheesy and savory twist on the recipe.

Cooking Tips & Tricks

Make sure to finely shred the sweet potatoes and zucchini to ensure they cook evenly in the pancakes.

- Be sure to squeeze out any excess moisture from the shredded vegetables before adding them to the batter.

- Cook the pancakes on medium-high heat to ensure they cook through and develop a crispy exterior.

- Serve the pancakes warm with your favorite toppings, such as maple syrup, yogurt, or fresh fruit.

Serving Suggestions

Serve the sweet potato pancakes warm with a dollop of Greek yogurt, a drizzle of maple syrup, and a sprinkle of chopped nuts for added crunch. Pair them with a side of fresh fruit or a green salad for a complete meal.

Cooking Techniques

Shred the sweet potatoes and zucchini using a box grater or a food processor for quick and easy preparation. Be sure to squeeze out any excess moisture from the shredded vegetables before adding them to the batter to prevent the pancakes from becoming soggy.

Ingredient Substitutions

If you don't have sweet potatoes, you can use regular potatoes or butternut squash as a substitute.

- Substitute whole wheat flour or gluten-free flour for the unbleached flour for a healthier option.

- Use olive oil or vegetable oil in place of canola oil for cooking the pancakes.

Make Ahead Tips

You can prepare the batter for the sweet potato pancakes in advance and store it in the refrigerator for up to 24 hours. When ready to cook, simply heat a non-stick pan or griddle and cook the pancakes as directed.

Presentation Ideas

Arrange the sweet potato pancakes on a platter and garnish with fresh herbs, lemon wedges, and a sprinkle of sea salt for an elegant presentation. Serve them with a side of mixed greens or roasted vegetables for a colorful and nutritious meal.

Pairing Recommendations

Pair the sweet potato pancakes with a glass of freshly squeezed orange juice or a cup of hot tea for a refreshing and satisfying breakfast. For a heartier meal, serve them with scrambled eggs or turkey sausage on the side.

Storage and Reheating Instructions

Store any leftover sweet potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pancakes in a toaster oven or microwave until warmed through. Serve with your favorite toppings for a quick and easy meal.

Nutrition Information

Calories per serving

Each serving of sweet potato pancakes contains approximately 250 calories. This makes them a satisfying and nutritious option for breakfast or brunch.

Carbohydrates

Each serving of sweet potato pancakes contains approximately 30 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for fueling your daily activities.

Fats

Each serving of sweet potato pancakes contains approximately 10 grams of fat. The fat in this dish comes from the canola oil used for cooking the pancakes. Canola oil is a healthy source of unsaturated fats, which are beneficial for heart health.

Proteins

Each serving of sweet potato pancakes contains approximately 5 grams of protein. Protein is essential for building and repairing tissues in the body, making it an important nutrient for overall health.

Vitamins and minerals

Sweet potatoes are a rich source of vitamins and minerals, including vitamin A, vitamin C, and potassium. These nutrients are important for supporting immune function, skin health, and heart health.

Alergens

This recipe contains eggs and wheat flour, which are common allergens. If you have allergies to these ingredients, be sure to use suitable substitutes or omit them from the recipe.

Summary

Sweet potato pancakes are a nutritious and delicious dish that is packed with vitamins, minerals, and fiber. They are a great way to enjoy the flavors of sweet potatoes and zucchini in a new and creative way.

Summary

Sweet potato pancakes are a delicious and nutritious dish that is perfect for breakfast or brunch. Packed with vitamins, minerals, and fiber, these pancakes are a great way to enjoy the flavors of sweet potatoes and zucchini in a new and creative way. Serve them warm with your favorite toppings for a satisfying and flavorful meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Sweet Potato Pancakes. It was a chilly autumn day, and I had just come back from a trip to the farmer's market where I had picked up some delicious sweet potatoes. As I was flipping through an old cookbook that had been passed down to me from my own grandmother, I stumbled upon this unique recipe that caught my eye.

The recipe called for grated sweet potatoes, flour, eggs, cinnamon, nutmeg, and a touch of brown sugar. It seemed like the perfect combination of flavors to create a warm and comforting breakfast dish. I had never heard of sweet potato pancakes before, but I was eager to give it a try.

I remembered my grandmother telling me stories about how she had learned to cook from her own mother, who had passed down recipes that had been in our family for generations. I felt a sense of connection to my roots as I gathered the ingredients and began to prepare the batter.

Grating the sweet potatoes was a laborious task, but the fragrant aroma that filled my kitchen as I mixed them with the spices and sugar made it all worthwhile. The batter had a lovely orange hue, and I knew that these pancakes would be something special.

As I poured the batter onto a hot griddle, the sizzle of the pancakes cooking filled the room. I watched as they bubbled and browned, flipping them over to reveal a beautifully golden crust. The sweet scent of cinnamon and nutmeg wafted through the air, making my mouth water in anticipation.

When the pancakes were finally done, I topped them with a dollop of whipped cream and a drizzle of maple syrup. I took a bite and was instantly transported back to my childhood, when my grandmother would make me pancakes on lazy Sunday mornings.

The sweet potato pancakes were a hit with my family, who couldn't get enough of the unique flavor and fluffy texture. I felt a sense of pride as I served them up, knowing that I had created something special that would be passed down to future generations.

I decided to share the recipe with my friends and neighbors, who were equally impressed by the deliciousness of the sweet potato pancakes. They marveled at how such simple ingredients could come together to create such a wonderful dish.

Over the years, I have made these pancakes countless times, each batch as delicious as the last. I have added my own twist to the recipe, sometimes adding a sprinkle of pecans or a dash of vanilla extract for extra flavor.

I am grateful for the day I stumbled upon that recipe for Sweet Potato Pancakes, as it has become a beloved staple in my kitchen. It reminds me of the power of tradition and the joy that comes from sharing a meal with loved ones.

As I sit here, savoring a plate of warm sweet potato pancakes on a crisp autumn morning, I can't help but feel grateful for the memories and connections that food can bring. Each bite is a reminder of the love and care that goes into preparing a meal, and I am thankful for the legacy of recipes that has been passed down to me.

I hope that one day, my own grandchildren will feel the same sense of wonder and connection as they flip through my old cookbook and discover the recipe for Sweet Potato Pancakes. And perhaps, they too will create their own memories and traditions around this simple yet delicious dish.