Sweet Potato Pancakes
kodiakcakes.com/blogs/recipes/sweet-potato-pancakes
Sweet…potato…what now?! Yep, you read that right. These Sweet Potato Pancakes blend roasted sweet potato for a creamy texture and a boost of vitamins, fiber, and natural sweetness—without sacrificing flavor. Packed with beta-carotene and antioxidants, they’re a sneaky way to get in some veggies (even for picky kiddos). Kodiak Buttermilk Power Cakes adds protein, while cinnamon and vanilla bring cozy, comforting flavor to every bite. Top your stack with toasted pecans, butter, and maple syrup for a nourishing, delicious breakfast that tastes too good to be veggies!
Recipe provided by Kitchen McCabe
- Calories 342
- Protein 9g
- Total Fat 11g
- Carbs 54g
Ingredients
- 1 medium sweet potato, *roasted (about 2/3 cup)
- 1 cup water
- 1 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup pecans, toasted (can use candied pecans, if desired)
- Butter, to top and grease pan
- Maple syrup, to top
*To roast the sweet potato, preheat oven to 375° F. Add the sweet potato directly to the rack and cook for 35-40 minutes, or until soft. Remove from oven and let cool in its skin. Use as directed.
Directions
- Remove the skin from the sweet potato and discard.
- Add the sweet potato, water, Kodiak mix, cinnamon, and vanilla to a blender. Process until a smooth batter is formed.
- Heat a skillet over medium heat.
- Grease skillet with butter and add a spoonful of batter about 1/4 cup in volume. Quickly smooth into a circle and cook until bubbles form on the top. Flip and cook for an additional 30 seconds, or until golden on both sides.
- Repeat the process with remaining batter.
- Serve pancakes topped with butter, maple syrup, and a sprinkle of toasted pecans.