Get ready to revolutionize your breakfast routine with these mind-blowing Sweet Potato Banana Pancakes that are about to become your new obsession! Imagine a stack of fluffy, nutrient-packed pancakes that combine the creamy sweetness of ripe bananas, the rich earthiness of sweet potatoes, and a tantalizing hint of cinnamon. These aren't just pancakes - they're a morning masterpiece that will make you forget every boring breakfast you've ever had. Packed with wholesome ingredients and bursting with flavor, these pancakes are not just a meal, but a culinary experience that will have you jumping out of bed with excitement!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup mashed sweet potatoes
- 1 ripe banana
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup almond milk
- Nut butter for serving
Instructions
- In a large mixing bowl, thoroughly mash the ripe banana and sweet potatoes together until smooth and well combined. Use a fork or potato masher to ensure no large chunks remain.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt to create a dry ingredient mixture. This ensures even distribution of leavening and spices.
- Gradually pour the almond milk into the mashed sweet potato and banana mixture, stirring continuously to create a uniform wet base for the pancakes.
- Slowly add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or butter to prevent sticking.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet, allowing space between each pancake for easy flipping.
- Cook each pancake for approximately 2-3 minutes on the first side, watching for small bubbles to form on the surface and edges to look slightly dry.
- Carefully flip the pancakes and cook for an additional 1-2 minutes on the second side until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate, keeping them covered to maintain temperature while cooking remaining batter.
- Serve warm, generously topped with a dollop of your favorite nut butter, such as almond or peanut butter.
- Optional: Garnish with additional sliced bananas, a sprinkle of cinnamon, or a drizzle of maple syrup for extra flavor.
Tips
- Mashing Matters: Take your time thoroughly mashing the sweet potatoes and banana to ensure a smooth, lump-free batter. The smoother the base, the more consistent your pancakes will be.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense pancakes - and nobody wants that!
- Temperature Control: Use medium heat to prevent burning. If the pan is too hot, you'll have burnt exteriors and raw interiors.
- Test the First Pancake: Your first pancake is always a test run. Use it to gauge the right heat and batter consistency, adjusting as needed.
- Keep Pancakes Warm: Cover cooked pancakes with a clean kitchen towel or keep them in a warm oven (around 200°F) while cooking the remaining batch.
- Get Creative with Toppings: While nut butter is delicious, don't be afraid to experiment with maple syrup, fresh berries, or a sprinkle of chopped nuts.
- Meal Prep Hack: These pancakes freeze beautifully! Stack them with parchment paper between layers and reheat in a toaster for a quick breakfast.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
