Pancakes with Maple Sweet Potato Glaze

Ingredients

• 1.25 cup Cooked orange sweet potato (Plus a little extra for the glaze; 2 tablespoons of the blended mixture are reserved for it.)
• 1 cup Whole milk
• 2 Eggs (Large)
• 1 tsp Vanilla extract (For the pancakes)
• 2 tbsp Coconut oil (Olive oil or melted butter also work well; skillet is lightly greased, amount unspecified.)
• 1.5 cup All-purpose flour
• 2 tsp Baking powder
• 1 tbsp Brown sugar
• 1 tbsp Granulated sugar
• 0.5 tsp Salt (For the pancakes)
• 1 tsp Ground cinnamon (Optional)
• 0.25 tsp Ground nutmeg (Optional)
• 1 cup Powdered sugar (For the glaze)
• 2 tbsp Sweet potato mixture (Reserved from the blended sweet potato and milk mixture)
• 1 tbsp Pure maple syrup (For the glaze)
• 0.5 tsp Vanilla extract (For the glaze)
• Salt (Pinch, for the glaze)
• 1 tsp Milk (Use 1–2 teaspoons as needed to thin the glaze; add 1 teaspoon at a time.)

Steps

1. 1

   Add the cooked sweet potato and whole milk to a blender. Blend until completely smooth and creamy.

2. 2

   Measure out and reserve 2 tablespoons of the blended sweet potato mixture for the glaze.

3. 3

   Pour the remaining blended mixture into a large bowl. Add the eggs, vanilla extract, brown sugar, and coconut oil, then whisk until combined.

4. 4

   In a separate bowl, whisk together the flour, baking powder, granulated sugar, salt, cinnamon, and nutmeg.

5. 5

   Add the dry ingredients to the wet ingredients and stir just until combined; do not overmix.

6. 6

   Let the batter rest for 5–10 minutes. While it rests, heat a lightly greased skillet over medium-low heat.

7. 7

   Scoop about ¼ cup of batter per pancake onto the heated skillet. Cook until a few bubbles form and the edges begin to set, about 2–3 minutes.

8. 8

   Flip each pancake and cook for another 1–2 minutes, until golden and cooked through. Keep the cooked pancakes warm while preparing the glaze.

9. 9

   In a small bowl, whisk together the reserved sweet potato mixture, powdered sugar, maple syrup, vanilla extract, and a pinch of salt.

10. 10

    If the glaze is too thick, whisk in milk 1 teaspoon at a time until smooth and pourable; use up to 2 teaspoons as needed.

11. 11

    Drizzle the glaze generously over the warm pancakes and serve.

Notes

The recipe does not state a precise yield; serving estimate is based on roughly ¼ cup batter per pancake. The amount of extra sweet potato for the glaze and the amount of skillet grease are unspecified.

Nutrition per serving

• breakfast
• vegetarian
• fall
• pancakes
• skillet
• sweet potato