Today I’m sharing my second recipe for the ALDI Summer Road Trip. Have you been following along? You really must check out the recipes that have been shared on the previous Summer Road Trip stops… they look amazing! Hop on over to the ALDI blog and take a look.
Summer is one of my favorite seasons for so many reasons. It’s not just the relaxed pace, it’s road trips to visit family, the sunshine, being outdoors, playing, and the fact that some of my favorite foods are in season during the summertime. Sweet potatoes are one of those foods, and one of my favorite meals is breakfast…I know I’m not alone! Why not combine the two by cooking up some Sweet Potato Pancakes?
Breakfast is one of those meals that all of the members of our family can agree on. I have some picky eaters, but one thing that they can all agree on is that they LOVE these Sweet Potato Pancakes. It may sound strange, but I assure you that this is a legitimate pancake flavor! I first tasted sweet potato pancakes many years ago at the famous Pancake Pantry here in Nashville, Tennessee, and I believe they are still a staple on the menu there. My recipe was inspired by those pancakes, made with real sweet potatoes. They are delicious and a fun way to get some fresh root veggies into your diet.
Here’s what you’ll need…
For the pancakes:
1 cup Baker’s Corner All Purpose Flour
2 tsp Baker’s Corner Baking Powder*
1/2 tsp Stonemill Essentials Ground Cinnamon
1/2 tsp Stonemill Essentials Ground Nutmeg
1/2 tsp Stonemill Essentials Iodized Table Salt
1 Goldhen Large Egg
1 to 1-1/4 cup SimplyNature Reduced Fat 2% Organic Milk
1 tbsp SimplyNature Organic Coconut Oil
1/3 cup mashed sweet potatoes
For the mashed sweet potatoes:
1 sweet potato
1 tbsp softened Countryside Creamery Sweet Cream butter
1 tbsp Specially Selected 100% Pure Maple Syrup
*Ingredients are available while quantities last. All products may not be available in all ALDI stores.
Prep Time Mashed Sweet Potatoes: 15 minutes (can be made ahead of time)
Prep Time Pancake Mix: 10 minutes
Cooktime: 15 minutes
Start by making the mashed sweet potatoes.
Peel and cube the sweet potato. Cook in boiling water until tender, about 10 minutes. Drain and mash with a fork. Add softened butter and maple syrup, combining well. Set aside.
To make the pancakes, start by whisking together the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
In a separate bowl combine the wet ingredients. Gradually add the wet ingredient to the dry ingredients and combine.
Heat skillet over low to medium heat and coat with oil or butter. I like to use coconut oil whenever I cook in a skillet. Actually I use it as a replacement for cooking oil anytime it is called for in a recipe. Coconut oil has so many health benefits, and ALDI has organic coconut oil for $4.99**, which is the best price that I’ve seen anywhere!
Pour batter onto hot griddle and cook on one side until bubbles form. Flip those pancakes over and cook on the second side until golden brown (just a minute or two).
Serve the sweet potato pancakes hot with butter and pure maple syrup. Nothing else is needed. The aroma of cinnamon and nutmeg makes these pancakes feel like a treat… they are absolutely scrumptious! My kids gobbled them up and then asked for them for breakfast the next morning. (And I didn’t even have to hide the fact that they were made with sweet potatoes!)
I experience a strange phenomenon every single time I make pancakes. My first pancakes off the griddle are ALWAYS flat! I have no idea why. I might as well just plan on it because it’s a given. The second batch that I pour turns out perfectly fluffy and golden brown, but that first batch never quite meets my standard of pancake perfection. Does that happen to you too? I’m so curious!!! Yours are most likely perfect every time. Let me know in the comments.
You can freeze and store your leftover pancakes for busy school mornings by creating stacks of three pancakes (a perfect serving for one person) and placing them in between freezer paper. Put them into a freezer bag, squeeze out the air, and close tightly. Place in the freezer to keep until you are ready to warm them up. To reheat, preheat your oven to 350 degrees. Separate the stack of three pancakes and lay on a cookie sheet. Bake for 10 minutes and they will be hot and ready to eat!
**Prices may vary by location
This post was sponsored by ALDI