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Savory Sweet-Potato Pancakes

Serve with sautéed spinach, fried eggs, sliced avocado, tahini, and hot sauce.
savory pancakes topped with an egg and avocado
  • Makes 4 servings
  • Prep Time 10 minutes
  • Cook Time 20 minutes


  • 1 cup whole-wheat pastry flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. sea salt
  • 1 cup mashed sweet potato (or canned pumpkin or sweet potato)
  • 1/2 cup milk or nondairy milk
  • 1 tbs. apple-cider vinegar
  • 2 large eggs, lightly whisked
  • 1 tbs. maple syrup
  • 2 tbs. avocado oil, plus more for the griddle


In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, combine the sweet potato, milk, and vinegar, and stir well. Let stand for a couple of minutes.
Add the eggs, maple syrup, and oil to the sweet-potato mixture, then pour the wet mixture into the dry ingredients and stir to combine.
Preheat a griddle to 400 degrees F, or put a cast-iron pan on medium heat. When hot, brush with oil and measure 1/4-cup portions of batter onto the griddle, leaving 2 inches between them. Cook for about two minutes on the first side, until the cakes are covered in bubbles and firm around the edges. Flip and cook about three minutes longer, or until cooked through.
Transfer to a plate and keep warm as you finish the cakes.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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