Sweet potato pancakes

Photo: It Doesn't Taste Like Chicken

A vegan pancake batter built around a cup of mashed sweet potato, spiced with cinnamon and nutmeg for a fall breakfast.

From Sam Turnbull at It Doesn't Taste Like Chicken · @itdoesnttastelikechicken

A good way to use up leftover mashed sweet potato and turn it into a warm, fluffy breakfast.

You need

• 1 1/2 cups plant-based milk (such as oat or soy)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 cup cooked and mashed sweet potato
• 2 tablespoons brown sugar
• 2 tablespoons melted vegan butter or light oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 1/2 cups all-purpose flour
• Oil or vegan butter, for cooking
• Optional for serving: vegan butter or vegan whipped cream, maple syrup, and chopped pecans or walnuts

How to make it

1. Whisk the plant-based milk and vinegar together in a large bowl and let it sit about 1 minute to turn into a buttermilk.
2. Whisk in the mashed sweet potato, brown sugar, melted vegan butter, vanilla, cinnamon, nutmeg, and salt. A few small lumps of sweet potato are fine.
3. Sprinkle the baking powder over the top, add the flour, and stir just until combined. The batter should be thick; if it's too stiff to spread, stir in more plant-based milk a tablespoon at a time.
4. Warm a nonstick skillet or griddle over medium-low to medium heat and grease lightly. Scoop about 1/3 cup batter per pancake and spread gently into a 4 to 5 inch round with the back of the measuring cup.
5. Cook 2 to 3 minutes, until bubbles show on top, the edges look set, and the bottom is golden. Flip and cook another 2 to 3 minutes until golden and cooked through.
6. Serve warm with vegan butter or whipped cream, maple syrup, and chopped pecans or walnuts if you like.

Written in our own words from Sam Turnbull's recipe, with their quantities. The original: Sweet potato pancakes, It Doesn't Taste Like Chicken.

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