Get ready to transform your breakfast routine with a mind-blowing recipe that combines the hearty nutrition of quinoa, the creamy sweetness of sweet potatoes, and the irresistible comfort of pancakes. These Savory Sweet Potato Quinoa Pancakes aren't just another breakfast dish - they're a culinary adventure that will tantalize your taste buds, fuel your body with protein and complex carbohydrates, and make you the breakfast hero in your kitchen. Imagine a pancake that's not only delicious but also packed with nutrients and versatile enough to impress everyone from health enthusiasts to picky eaters!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked quinoa
- 1 medium sweet potato, cooked and mashed
- 2 large eggs
- 1/4 cup flour (or gluten-free alternative)
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Oil for cooking
Instructions
- Prepare the sweet potato by washing thoroughly, then either baking at 400°F for 45-50 minutes or piercing with a fork and microwaving for 5-7 minutes until soft and tender. Allow to cool slightly.
- Scoop out the soft sweet potato flesh into a large mixing bowl and mash completely until smooth using a fork or potato masher.
- Add cooked quinoa to the mashed sweet potato. Ensure quinoa is at room temperature to prevent cooling the mixture.
- Crack eggs into the sweet potato and quinoa mixture. Whisk thoroughly to create a uniform consistency.
- Sift flour and baking powder together, then fold into the wet ingredients. Season with salt and pepper, mixing until just combined.
- Heat a non-stick skillet or griddle over medium heat. Lightly brush with cooking oil to prevent sticking.
- Using a 1/4 cup measure, scoop batter onto the heated surface. Cook for 3-4 minutes until small bubbles form on the surface and edges look dry.
- Carefully flip pancakes and cook an additional 2-3 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate. Repeat with remaining batter, adding oil as needed.
- Serve immediately while warm, optionally garnishing with fresh herbs, Greek yogurt, or a light salsa.
Tips
- Moisture is Key: Ensure your sweet potato is well-mashed and not too watery. If it seems too wet, add a bit more flour to maintain the right batter consistency.
- Room Temperature Ingredients: Allow your cooked quinoa and sweet potato to cool to room temperature before mixing to help bind the ingredients properly.
- Don't Overmix: Fold the dry ingredients into the wet mixture just until combined. Overmixing can lead to tough, dense pancakes.
- Perfect Cooking Temperature: Use medium heat to prevent burning while ensuring the pancakes cook evenly through.
- Test Your First Pancake: The first pancake is always a test - use it to gauge the right heat and cooking time for the rest of the batch.
- Keep Them Warm: If not serving immediately, keep cooked pancakes in a warm oven (200°F) on a baking sheet to maintain their texture and temperature.
- Customize Your Toppings: While delicious on their own, these pancakes pair wonderfully with Greek yogurt, fresh herbs, light salsa, or a drizzle of maple syrup for added flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 9g
Fat: 6g
Saturated Fat: g
Cholesterol: 95mg
