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- 1 large sweet potato, peeled and grated - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 teaspoon garlic powder - 1/2 cup milk (whole or almond) - 1 large egg - 2 tablespoons olive oil - 1/4 cup green onions, finely chopped - 1/4 cup shredded cheese (cheddar or feta) When I make savory sweet potato pancakes, I focus on fresh ingredients. Each one adds to the flavor. Sweet potatoes are the star here. They give a nice sweetness and a lovely color. All-purpose flour is the base. It helps the pancakes hold together. Baking powder and baking soda make them fluffy. Salt and black pepper add a nice contrast. Garlic powder gives a warm depth. For the liquid, I use milk. You can use whole milk or almond milk. Both work well. The egg adds richness and helps bind everything. Olive oil not only adds flavor but helps with cooking. Green onions bring a fresh crunch. I love adding cheese for creaminess. Cheddar gives a strong taste, while feta adds a tangy kick. - Alternative flour options: You can use whole wheat flour or oat flour for a healthier twist. - Dairy-free milk options: Try coconut milk or soy milk if you're dairy-free. - Cheese variations: Cream cheese or goat cheese can be fun alternatives for a different flavor. Feel free to mix and match these ingredients based on what you have. This recipe is flexible, and that's part of the fun! You can find the full recipe above for the step-by-step guide to making these tasty pancakes. First, we mix the dry ingredients. In a large bowl, add the grated sweet potato, flour, baking powder, baking soda, salt, black pepper, and garlic powder. Stir well. This step ensures a good blend of flavors. Next, we combine the wet ingredients. In another bowl, whisk together the milk, egg, and olive oil. Mix until everything is smooth. This helps the pancakes stay moist. Now, we fold in the green onions and cheese. Pour the wet mix into the dry ingredients. Stir gently until just combined. Be careful not to overmix. The green onions and cheese add great flavor. Let's heat the skillet. Use a non-stick skillet and set it to medium heat. Lightly grease it with olive oil or cooking spray. This will prevent sticking. Now it's time to pour the batter. Use about 1/4 cup for each pancake. Pour it onto the hot skillet and spread it a bit. This helps them cook evenly. Cook for about 3-4 minutes. Look for bubbles on the surface. The edges should look set before you flip them. Then, cook for another 2-3 minutes on the other side until golden brown. For presentation, stack the pancakes on a plate. Serve them warm. Add a dollop of sour cream or Greek yogurt on top. Sprinkle extra green onions for color. A drizzle of hot sauce gives a nice kick. Enjoy your savory sweet potato pancakes with these tasty toppings! To make great savory sweet potato pancakes, the right ingredient ratios matter. You need enough flour to hold everything together. Too little flour can lead to soggy pancakes. Aim for a balance between the sweet potato and flour. Here are some tips to avoid soggy pancakes: - Grate the sweet potato finely. This helps it cook evenly. - Squeeze out extra moisture from the grated sweet potato. Use a clean towel to do this. - Avoid over-mixing the batter. Mix just until combined for fluffier pancakes. Adding spices or herbs can take your pancakes to the next level. Try adding fresh herbs like cilantro or parsley for a fresh taste. A pinch of cayenne pepper can add a nice kick. Pairing sides and beverages is also key. These pancakes go well with: - A side of crispy bacon or sausage. - A light salad for a fresh crunch. - A glass of fresh orange juice or herbal tea. For the full recipe, check out the steps above! {{image_2}} You can easily change the taste of your savory sweet potato pancakes. Adding jalapeños gives them a spicy kick. Just chop a few and mix them into the batter. This adds heat and flavor that many love. You can also add spinach or other veggies. Chopped spinach adds color and nutrients. Other choices include zucchini or bell peppers. These veggies keep the pancakes moist and tasty. You can mix and match to find your favorite combo. Serving these pancakes with different sauces can change everything. You can use yogurt or sour cream on top for creaminess. Greek yogurt adds protein and tang. You can also try avocado cream for a different twist. Homemade dipping sauces are another fun option. Mix some hot sauce with honey for a sweet and spicy dip. Or make a simple garlic sauce with yogurt, minced garlic, and lemon juice. These sauces add flavor and excitement to your meal. For the full recipe, you can check the earlier section. To store your leftover savory sweet potato pancakes, place them in an airtight container. Keep them in the fridge for up to three days. When you're ready to eat, reheat them in a skillet over medium heat. This helps keep them crispy. You can also microwave them for about 30 seconds, but they may lose some texture. If you want to freeze the pancakes, start by letting them cool completely. Then, stack them with parchment paper in between each one. Place the stack in a freezer-safe bag or container. This prevents them from sticking together. You can freeze them for up to two months. To thaw, just take them out of the freezer and place them in the fridge overnight. For a quick option, microwave them for about a minute or heat them in a skillet. Enjoy these tasty pancakes any time! You can use almond milk or oat milk. These options work well if you want a dairy-free pancake. You can also use water or vegetable broth for a different taste. Just remember, any liquid will change the flavor a bit. To make these pancakes gluten-free, swap the all-purpose flour for gluten-free flour. Many brands have great blends that work in pancakes. Just check the label to ensure it fits your needs. Yes, you can add protein easily. Try mixing in some protein powder or Greek yogurt. You could also add cooked and crumbled bacon or diced ham for a savory twist. To get crispy edges, make sure your skillet is hot. Use enough oil to coat the pan lightly. Let each pancake cook until bubbles form, then flip it quickly. These steps help create that nice crispy edge. Yes, sweet potato pancakes are quite healthy! Sweet potatoes are rich in vitamins A and C. They also provide fiber, which is great for digestion. Plus, these pancakes are lower in sugar than regular ones, making them a better choice for breakfast. This post covered the key ingredients for sweet potato pancakes, along with substitutions. I shared step-by-step instructions for making them, cooking tips, and creative serving ideas. You can also try fun variations and find storage options for leftovers. These pancakes are tasty and versatile. I hope you feel ready to whip up your own batch! Enjoy experimenting and make them your own.

Savory Sweet Potato Pancakes

Indulge in these savory sweet potato pancakes for a delicious twist on breakfast! With tender sweet potatoes, a hint of garlic, and melted cheese, these pancakes are quick to make and bursting with flavor. Perfectly golden and topped with sour cream or hot sauce, they make a delightful meal any time of day. Click through for the full recipe and unlock the secrets to creating this easy and tasty dish that your whole family will love!
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Ingredients
  

1 large sweet potato, peeled and grated

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon garlic powder

1/2 cup milk (preferably whole or almond milk)

1 large egg

2 tablespoons olive oil

1/4 cup green onions, finely chopped

1/4 cup shredded cheese (cheddar or feta works well)

Instructions
 

In a large mixing bowl, combine the grated sweet potato, flour, baking powder, baking soda, salt, black pepper, and garlic powder. Mix well until the dry ingredients are evenly distributed.

    In a separate bowl, whisk together the milk, egg, and olive oil until fully combined.

      Pour the wet ingredients into the dry mixture and stir until just combined.

        Fold in the chopped green onions and shredded cheese, ensuring they are well incorporated into the batter.

          Heat a non-stick skillet or griddle over medium heat and lightly grease it with olive oil or cooking spray.

            Pour about 1/4 cup of the batter onto the hot skillet for each pancake, spreading it slightly to form a round shape.

              Cook for about 3-4 minutes on one side, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for an additional 2-3 minutes on the other side, until golden brown.

                Repeat with the remaining batter, adding more oil to the skillet as needed.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4 (Makes about 8 pancakes)

                    Presentation Tips: Serve the savory sweet potato pancakes warm, stacked on a plate, with a dollop of sour cream or Greek yogurt on top, and sprinkle extra green onions or a drizzle of hot sauce for an added kick. Enjoy!