When we’re talking about food-related guilty pleasures, I’m much more of a ‘salty’ person than ‘sweet’ (try to resist reading into that as a personality association). Give me all the potato chips and french fries, but cupcakes and sugary drinks just don’t do it for me.
Pancakes are a different story. They definitely fall into the ‘sweet’ side of the spectrum, but something about the yummy breadiness makes this salt lover feel like they fall more into the middle. Plus, is there anything that screams ‘comfort’ more than a stack of fluffy pancakes? I think we can all find some common ground there.
These sweet potato-spotlighted ones are no exception. They are loaded with enough healthy ingredients to make you feel like you’re doing something right (almond butter! Sweet potato! Banana!) but drizzled with maple syrup at the end to have the perfect amount wrong.
You can cook a sweet potato ahead of time to use, or you can buy sweet potato puree in a can at the grocery store. We all know which one I chose. Mix all of your ingredients together in a bowl. Batter should be thick and smooth, but pourable. Blend in a blender for a few seconds if needed.
Heat a skillet (or a pancake griddle, if you’re fancy) over medium-high heat, and add a spoonful of Earth Balance or coconut oil. Scoop 1/4 C batter and pour into pan to make the pancake. Let cook for a minute or so, then flip (edges should start to look light brown and batter will appear a little raised with a few bubbles). Repeat on other side.
Stack pancakes and do a slow, sexy pour of maple syrup on top. Add pecans, or other toppings if you want. Take a couple of pancakes off the stack and onto your plate, or just dig into the whole batch and refuse to share. No one is judging you.
GF/V Sweet Potato Almond Butter Pancakes Ingredients:
1 C Arrowhead Mills GF Pancake & Waffle Mix
1/2 C sweet potato (cooked and mashed well, or pre-bought as a puree)
1/3 C almond butter
1 ripe banana (mashed well)
2 T coconut cream
2 T unsweetened almond milk
2 T coconut sugar
2.5 t cinnamon
1.5 t nutmeg
a pinch of Himalayan sea salt
Vegan butter (like Earth Balance) or coconut oil for cooking
Pecans, etc to add to top of pancakes at the end (optional)