Sweet Potato Pancakes

Nothing says Saturday morning in the south like sweet potato pancakes 🥞 🍠 🥞

There’s certain flavors that immediately bring me back to a place of comfort and sweet potato will always hold that place in my heart. 🧡🧡🧡

According to Ayurveda, the sweet potato is unique among comfort foods for its Kapha pacifying lightness. Proper digestion (otherwise referred to as 🔥 Agni 🔥) is extremely important for good health in the long run. Without it, disease both on the mental and physical levels is more likely to develop. Ayurvedic experts often advise eating sweet potatoes for healthy digestion since they pack plenty of fiber and tons of vitamin C which helps build up immunity 💪🏼 💪🏼 💪🏼

As we transition between Vata and Kapha season with the spring blooms, seeking out ingredients that provide us with a sense of grounding while also help cleanse the system will help fend off disease in the mind, body and spirit. ✨🧘🏻🤸🏻‍♀️🧘🏻‍♂️✨

Ingredients (Serves 8):

  • 1 cup whole wheat flour or spelt flour

  • 2 teaspoons bakingpowder

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/2 teaspoon cardamom

  • 1/2 teaspoon ginger

  • 1/4 teaspoon cloves

  • 1 cup unsweetened almond milk, plus more if necessary

  • 1 egg, lightly beaten or flax egg

  • 1 tablespoon coconut oil (or sub melted butter)

  • 1 tablespoon pure maple syrup

  • 2 teaspoons vanilla extract

  • 2 medium sweet potatoes, chopped

Instructions:

  1. Heat a sauce pan with 2 cups of water and chopped up sweet potato and bring to a boil. Once boiled, let the sweet potato simmer for 10 minutes and then strain the water

  2. In a large bowl, whisk together flour, baking powder, salt and spices.

  3. In a medium bowl, combine almond milk, egg (or flax egg), oil, maple syrup, vanilla, and boiled sweet potato and mash until smooth

  4. Add wet ingredients to dry ingredients and mix until just combined. Batter will be thick, however if it is way too thick add in a tablespoon or two of milk.

  5. Lightly coat a large nonstick skillet or griddle with coconut oil and heat over medium. After a minute or two, drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil and remaining batter. You may need to reduce heat to medium low on the pan to prevent burning

  6. Serve with maple syrup and sprinkle of cinnamon

Stephanie Wright