Yield: 6 pancakes (this is a fairly thick batter, so it only makes 6 even when using a 1/4 cup measure to scoop it up)
This morning when we woke up, it was cool and overcast–unlike yesterday’s 80+ degree temperatures and brilliantly sunny skies–and I had a lone sweet potato in a bowl. There was simply nothing else to do but create sweet potato pancakes.
I grated the potato in the food processor with the grater attachment, leaving the skin on, and was rewarded with a fluffy mound of beautiful shreds. The potato yielded so much that I have saved about 2 cups in water in the fridge to make savory sweet potato cakes tomorrow (stay tuned!).
I stirred a healthy cup of the shreds into my go-to pancake batter, adding fifty percent more soymilk than usual since it was so thick, and a hint of cool weather spices like cinnamon, nutmeg and cloves. I’m an impatient kind of gal, so I use the premixed variety sold as “Pumpkin Pie Spice.”
The only thing my south’ren style breakfast needed was a similarly southern syrup: a little bourbon, I thought, would do the trick, along with a garnish of pecan pieces…indeed!
So, eat up ya’ll!
(BTW: if you think my Pumpkin Pancakes sound easier and taste similar enough not to bother with the shredding of sweet potato, please give these a try. I love my pumpkin variety, and they are quicker since you just add canned pumpkin, but these taste enough different to me to warrant having both in my repertoire.)
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
April 17, 2010 at 7:03 pm
I love pancakes and these look delicious!
April 18, 2010 at 7:41 am
Thanks! I hope you'll try them and love them as much as me. I had them for breakfast and lunch yesterday, but didn't eat dinner! I wish I had some more now. 🙂
April 18, 2010 at 9:53 pm
With all of your delicious pancake recipes, I hope you are putting together a vegan pancake book! They all look so divine and now I don't even know how I'd ever choose where to start! Thanks for sharing your recipes!
April 19, 2010 at 6:52 pm
Thanks, Amanda. You don't know how badly I would love to write a cookbook! I just have to figure out the right angle, as brunch was recently done and done well. But, like you, I would want to include all the pancakes. I had no idea that I had so many until I was sending a link to a friend.!
As far as where to start, they do all sort of lend themselves to cool mornings–I need to work on that–if the weather has gotten warm where you are, you might like the gingerbread with orange sauce or the lemon-blueberry-walnut. Somehow the citrus makes them seem more summery.
Stay tuned. I think I'll get cookin' on some summer fruit pancakes.
Thanks for you post!
May 17, 2010 at 3:08 pm
These were terrific! My kids gobbled them up! By the way, I was short on the maple syrup, so I cut it with agave nectar and it was still wonderful. Thanks!
June 15, 2010 at 10:25 pm
Hi Betsy,
I would like to feature your recipe on our Maple Recipe site, give me a shout at richard@maplesyrupworld.com.
June 16, 2010 at 6:23 am
Thanks, Richard–I'm so flattered! I just sent you an email.