Whether you call them pancakes, hotcakes, griddlecake, or flapjacks, adding sweet potato flour to this Sunday morning treat takes the basic recipe and turns it into spectacular.
If you have been looking for a way to get more of what you need from the food you eat, then you will be excited to see that sweet potato flour griddle cakes will help you sneak more vegetables in your breakfast choices.
Sweet potato flour rehydrates quickly using boiling water to create “instant” mashed sweet potatoes. It’s great if you are making baby food, want to add a healthy ingredient to baked goods or want to serve a healthy side dish.
One cup of fresh sweet potatoes has 114 calories. Get additional nutritional information for sweet potatoes in this link from Nutritional Data. Take a look at our recipe for Sweet Potato Muffins for another way to use dehydrated sweet potatoes in baking.
Sweet Potato Flour Griddle Cakes Recipe
Yield: 16 griddle cakes
Ingredients:
- 3 cups flour
- 1/2 cup sweet potato flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar or Stevia
- 2 cups of milk
- 1 egg
- 2 tablespoons melted butter
Directions:
- Mix and sift the flour, salt, and soda together into a large bowl.
- Stir the sweet potato flour and sugar into the dry ingredients in the large bowl.
- In a separate bowl, beat the egg and milk together.
- Slowly add the milk and egg to the dry ingredients until well beaten.
- Add the butter to the batter, beat thoroughly.
- Drop by spoonfuls on a hot, greased griddle; cook on one side.
- When puffed and the edges have bubbled, turn and cook on the other side.
Notes:
For extra fluffy griddle cakes, let the batter sit for 5 minutes before placing on the skillet.
Start with 1/2 a cup of sweet potato flour and see if it has enough flavor. You can replace up to half of the regular flour with sweet potato flour.
We like to add cinnamon and/or allspice to our sweet potato pancakes. If you do too, add the spices at step #2.
You can substitute 1/2 cup of fresh mashed sweet potato or pumpkin in the recipe. Reduce the amount of milk to 1- 3/4 cup.
Sweet Potato Flour Griddle Cakes
Add healthy sweet potato flour to griddle cakes for a new twist on an old favorite.
- 3 cups flour
- 1/2 cup sweet potato flour
- 1.5 tablespoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 1 medium egg
- 2 tablespoons melted butter
-
Mix and sift the flour, salt, and soda together into a large bowl.
-
Stir the sweet potato flour and sugar into the dry ingredients in the large bowl
-
In a separate bowl, beat the egg and milk together
-
Slowly add the milk and egg to the dry ingredients until well beaten
-
Add the melted butter to the batter, beat thoroughly
-
Drop the batter by spoonfuls onto a hot, greased griddle, cook on one side
-
when the cake is puffed and the edges have bubbled, turn and cook on the other side
Serve with butter and maple syrup.
For extra fluffy griddle cakes, let the batter sit for 5 minutes before placing on the skillet.
Start with 1/2 a cup of sweet potato flour and see if it has enough flavor. You can replace up to half of the regular flour with sweet potato flour.
We like to add cinnamon and/or allspice to our sweet potato pancakes. If you do too, add the spices at step #2.
You can substitute 1/2 cup of fresh mashed sweet potato or pumpkin in the recipe. Reduce the amount of milk to 1- 3/4 cup.
Looks delicious!