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In The Know: Eats is a cooking series that showcases easy-to-make and affordable takes on the biggest food trends. From restaurant quality at-home ramen to DIY bubble tea, these are some of the most delicious recipes for all you foodies.
Pancakes are a breakfast staple, but this recipe gives them an extra punch of sweetness and nutrition by adding sweet potatoes and nuts. They really do taste like cake.
1 cup all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
2 tablespoons butter, melted
¼ cup brown sugar
1 large egg
1 cup canned sweet potatoes
1 ½ teaspoon vanilla extract
1 cup buttermilk
1 cup nut pieces, pecans or walnuts (optional)
Butter or nonstick spray, for cooking
Confectioner’s sugar, for garnish
Fresh pomegranate seeds, for garnish
Maple syrup, for garnish
Crème fraîche, for garnish
Whisk together the flour, ground cinnamon, baking soda and ground nutmeg in a mixing bowl, and set aside.
In a separate large bowl, whisk together the butter, brown sugar and egg. Add the sweet potatoes and vanilla extract, and continue mixing. Then, add in the flour mixture with the buttermilk and mix in the nuts, if desired.
Coat a cast iron skillet with cooking spray and place on the stove over medium heat.
Spoon about ¼ cup batter into the skillet to make pancakes, and cook for two to three minutes on each side. Make pancakes in batches so as not to overcrowd the pan. This recipe will make about 10 pancakes.
Garnish pancakes with confectioner’s sugar, pomegranate seeds, maple syrup and a dollop of crème fraîche.
If you like this recipe, check out these six breakfast recipes worth waking up early for.
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