Soft, fluffy, and slightly sweet Sweet Potato Pancakes made by folding mashed sweet potatoes into pancake batter. Naturally sweet and packed with vitamin A, perfect for a wholesome breakfast.
For egg substitute: mix 1 tablespoon ground flaxseed with 3 tablespoons water; let gel, use as egg replacement., Whole wheat flour can be used but may require extra milk due to absorption., Pancakes can be frozen with parchment paper between layers for up to 2 months., Store leftovers in an airtight container in the fridge for up to 3 days., Reheat pancakes in toaster or microwave before serving., Add spices like nutmeg, cloves, or ginger for variation., Mix in chocolate chips or nuts for extra flavor and texture., Use plant-based milk and oil for dairy-free or vegan versions.
Find it online: https://cozyovenkitchen.com/sweet-potato-pancakes/