Indulge in the delightful fusion of flavors with our Banana Sweet Potato Pancakes with Honey Nut Yogurt! Imagine waking up to the sweet aroma of pancakes that not only satisfy your cravings but also pack a nutritious punch. These fluffy, golden pancakes are a perfect way to start your day or enjoy a cozy brunch with friends and family. With just a handful of ingredients and a quick 35-minute prep and cook time, you'll be amazed at how easy it is to whip up this delectable dish. Ready to elevate your breakfast game? Dive into our recipe and discover how to create this mouthwatering treat that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup mashed sweet potatoes
- 1 ripe banana
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- Honey nut yogurt for serving
Instructions
- Prepare the sweet potato puree by peeling and chopping a medium sweet potato. Boil or steam until tender, then mash thoroughly until smooth and let cool to room temperature.
- In a large mixing bowl, mash the ripe banana completely until it becomes a smooth pulp with minimal chunks.
- Add the cooled sweet potato mash to the banana and mix well to create a consistent blend of fruit purees.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution of dry ingredients.
- In another bowl, beat the eggs and then add milk and vanilla extract. Whisk these wet ingredients until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently. Then fold in the sweet potato and banana mixture until just combined. Be careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Using a 1/4 cup measure, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look dry, approximately 2-3 minutes.
- Flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm, topped with a generous dollop of honey nut yogurt and optional additional honey or chopped nuts.
Tips
- Perfecting the Sweet Potato: Ensure your sweet potato is cooked until very tender for a smooth mash. You can boil or steam it, but steaming tends to retain more nutrients.
- Banana Consistency: Make sure your banana is ripe for the best flavor. A few brown spots are ideal as they add natural sweetness to your pancakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense pancakes, so a few lumps are perfectly fine!
- Temperature Control: Keep your skillet at medium heat. If it’s too hot, the pancakes will burn on the outside while remaining raw inside. Adjust as needed.
- Serving Suggestions: For an extra touch, drizzle some honey or maple syrup over the pancakes, or sprinkle with chopped nuts for added crunch.
- Make Ahead: You can prepare the sweet potato mash in advance and store it in the fridge, making your pancake-making process even quicker!
- Batch Cooking: Consider doubling the recipe to have leftovers. These pancakes freeze well and can be reheated in the toaster for a quick breakfast option!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 10g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 95mg
