Sweet Potato Gingerbread Pancakes

Prep time: 15min
Total time: 60min
Makes: 16 pancakes
3 tbsp
butter, divided
45 mL
1 ½ cups
all-purpose flour
375 mL
2 tsp
baking powder
10 mL
1 tsp
each baking soda, ground ginger and cinnamon
5 mL
½ tsp
salt
2 mL
¼ tsp
ground cloves
1 mL
2
eggs
1 ½ cups
buttermilk
375 mL
1 cup
mashed sweet potatoes, cooled
250 mL
½ cup
maple syrup, divided
125 mL
4 tsp
molasses
20 mL
2 tbsp
vegetable oil
30 mL
chopped toasted pecans (optional)
Per serving (2 pancakes):
calories
290
fat
10 g
saturated fat
3.5 g
carbs
44 g
sugar
21 g
protein
6 g
cholestrol
60 mg
fibre
2 g
sodium
500 mg

Directions

  1. Melt 2 tbsp (30 mL) butter; set aside. In large bowl, whisk flour with baking powder, baking soda, ginger, cinnamon, salt and cloves. In another bowl, whisk eggs with buttermilk, melted butter, sweet potatoes, 1 tbsp (15 mL) maple syrup and molasses. Stir wet ingredients into dry ingredients just until moistened (it’s fine if batter is slightly lumpy). Let batter stand 15 min., or cover and refrigerate up to 1 hr.

  2. Preheat large, non-stick skillet or griddle over medium heat. Brush skillet with some of the oil. In batches, pour scant ¼ cup (60 mL) batter per pancake into skillet, spacing out pancakes to allow for spreading. Cook 3 to 5 min., until bubbles form on surface. Flip and cook 1 to 2 min. until bottom is golden. Wipe skillet between batches and brush with more oil as needed. Make 16 pancakes.

  3. Meanwhile, heat remaining maple syrup over medium-low heat for 10 min. until it starts to simmer. Remove from heat and stir in remaining butter just before serving. Serve pancakes with warmed maple syrup. Sprinkle with pecans, if using.

Tip

To get 1 cup (250 mL) mashed sweet potatoes, prick large sweet potato (about 12 oz/375 g) all over with fork. Microwave on HIGH 5 to 7 min., turning once, until tender. Scoop out flesh and mash.