Süßkartoffelpfannkuchen (ohne Eier, ohne Milchprodukte)

Diese Süßkartoffelpfannkuchen are delicious, soft, and moist pancakes perfect for adding veggies to your day or use leftover sweet potato puree. My recipe is egg-free, dairy-free, and refined sugar-free for a healthy breakfast.

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I love making breakfast recipes with sweet potato. It’s a great ingredient full of nutrients and I’ve used it for Süßkartoffel-Schokoladenmuffins, Süßkartoffel-Zimtschnecken und Süßkartoffel-Brownies. It’s a fantastic way of injecting antioxidants in your everyday food.

Das vollständige Rezept finden Sie direkt darunter, aber verpassen Sie nicht meine weiteren Tipps weiter unten, darunter Zutatenaustausche, meine Kochtipps und Schritt-für-Schritt-Bilder!

Süßkartoffelpfannkuchen

Diese Süßkartoffelpfannkuchen are delicious soft and moist pancakes perfect to add veggies to your day or use leftover sweet potato puree. My recipe is egg-free, dairy-free, and refined sugar-free for a healthy breakfast.

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Zubereitungszeit: 10 Minuten min

Kochzeit: 15 Minuten min

Gesamtzeit: 25 Minuten min

Kurs: Frühstück

Cuisine: amerikanisch

Portionen: 12 Pfannkuchen (je 3 EL)

Kalorien: 103.3 kcal

Autor: Carine Claudepierre

KochmodusVerhindern Sie, dass Ihr Bildschirm dunkel wird

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Inhaltsstoffe

US üblich - Metrisch

• ▢ ¾ Tasse Süßkartoffelpüree - (Anmerkung 1)
• ▢ 2 Esslöffel Olivenöl mit mildem Geschmack - (Anmerkung 2)
• ▢ 1 Esslöffel Ahornsirup - (Anmerkung 3)
• ▢ 1 ¼ Tasse Ungesüßte Mandelmilch - (Anmerkung 4)
• ▢ 1 Teelöffel Vanilleextrakt
• ▢ 1 ½ Tasse Allzweckmehl - (Anmerkung 5)
• ▢ 1 Esslöffel Backpulver
• ▢ 1 Teelöffel Zimt

Anleitungen

• Place a large orange sweet potato on a microwave-safe plate. Prick it with a fork on all sides. Microwave it on high (1000W or so) for 3 minutes, carefully flip it over and microwave it again for 3-4 minutes until soft. You should be able to insert a knife easily inside the sweet potato.
• Let it cool down at room temperature for 15 minutes, slice it in half, scrape out the flesh in a food processor and process until smooth. You can mash it with a fork but you will have bits of sweet potato in the pancake batter.
• Into a large mixing bowl, pour the cooled sweet potato puree, oil, almond milk, maple syrup, and vanilla extract. Whisk until smooth.
• Whisk in the flour, cinnamon, and baking powder until the batter is thick, consistent and smooth, with no lumps.
• Eine Pfannkuchenpfanne bei mittlerer Hitze erwärmen und mit etwas Avocadoöl einfetten.
• Scoop out 3 tablespoons of batter per pancake and cook them for 2-3 minutes on one side or until sides are dry.
• Slide a spatula under the pancake, flip it, and cook it on the other side for another 2 minutes or until cooked through.
• Serve your pancakes with maple syrup, pecans, or banana slices.

Notizen

Hinweis 1: This recipe works only with orange sweet potato puree. Make sure the puree is cold, or at room temperature, not hot.

Hinweis 2: Any oil with low flavor can be used, like melted coconut oil, avocado oil, or any other oil you like.

Hinweise 3: Any sweetener can be used, like agave syrup, coconut nectar, brown rice syrup, or a crystal sweetener like coconut sugar.

Hinweis 4: To avoid gummy pancakes, do not use high-fat milk. Almond milk is the best option, or if you want to use other milk like soy or oat, use 1/2 cup water, 3/4 cup higher-fat milk.

Hinweis 5: Für eine glutenfreie Variante verwenden Sie mein Umrechnungsleitfaden für glutenfreie Produkte.. You can make the recipe with 50% wheat flour, 50% oat flour for a healthier option. The pancakes will be less puffy and more fragile.

Lagerung: You can store the pancakes in an airtight container in the fridge for up to 3 days or freeze them in Ziploc bags for later.

Equipment

Rührschüssel

Messbecher und Löffel

Pfannkuchen- und Crêpe-Pfanne

Flacher Spatel

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Ernährung

Portion: 1Pfannkuchen | Kalorien: 103.3kcal | Kohlenhydrate: 17.2g | Eiweiß: 2.1g | Fett: 2.8g | Gesättigte Fettsäuren: 0.4g | Mehrfach ungesättigtes Fett: 0.5g | Einfach ungesättigte Fettsäuren: 1.9g | Natrium: 146.7mg | Kalium: 105mg | Ballaststoffe: 1.2g | Zucker: 2.2g | Vitamin A: 3363.6IU | Vitamin C: 3.4mg | Kalzium: 102.6mg | Eisen: 1mg | Magnesium: 8.9mg | Phosphor: 48.4mg | Zink: 0.2mg

Zutaten und Substitutionen

You only need a handful of basic ingredients for these pancakes.

• Süßkartoffelpüree – Sweet potatoes are fantastic ingredients that bring moisture, natural sweetness, and nutrients. It’s the key ingredient for soft and moist pancakes. Only orange sweet potato puree works well. If you prefer using pumpkin, try my Kürbispfannkuchen. Purple or white sweet potatoes have more starch and make the batter ultra dense and hard.
• Leichtes Olivenöl – Olive oil provides fat for a soft texture and helps with cooking. Replace it with avocado oil, melted coconut oil, or any neutral-flavored oil.
• Ahornsirup – This sweetens the batter naturally. Alternatives include agave syrup, coconut nectar, or even a pinch of coconut sugar.
• Ungesüßte Mandelmilch – Almond milk acts as the liquid base. To avoid gummy pancakes, use a low-fat milk. If your milk has more fat (like soy milk), dilute it with some water.
• Vanilleextrakt – Vanilla boost the flavors with a warm, sweet aroma. Optional but highly recommended.
• Allzweckmehl – Flour provides structure. You can swap half of it with oat flour for a healthier option. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.
• Backpulver – To make the pancakes rise a bit, making them light and fluffy.
• Zimt – It adds warm, spiced notes that pair beautifully with sweet potato.

How to Make Sweet Potato Pancakes

This recipe is really easy to whip up. Here are pictures of how to make the batter, so you can see the desired consistency.

Combine the sweet potato puree with the other liquid ingredients.

Whisk the liquid batter until it’s smooth with no lump.

Incorporate the dry ingredients into the liquid batter.

Stir until you’ve broken all the flour lumps and the batter is quite sticky.

Carines Tipps

While you have everything you need in the recipe card below, I’ve added here a few more tips.

1. Ensure Purée Consistency – For smooth batter, blend the sweet potato puree until completely lump-free. Even small chunks can affect the pancake texture.
2. Cool the Puree – Adding hot sweet potato puree to the batter can activate the baking powder prematurely, leading to flat pancakes.
3. Control Batter Thickness – The batter should be thick but pourable. Adjust with small amounts of almond milk or flour if too runny or dense.
4. Grease the Pan Properly – Use a lightly oiled griddle to prevent sticking and achieve a golden crust. Wipe off excess oil with a paper towel for an even finish.
5. Use Medium Heat – Cooking on too high heat will burn the pancakes outside while leaving the center undercooked. Medium heat ensures a consistent cook.
6. Heizen Sie die Grillplatte vor – Always preheat the skillet for evenly cooked pancakes. A water droplet should sizzle but not evaporate instantly.
7. Zum richtigen Zeitpunkt umdrehen – Flip pancakes when the edges look set. This batter will make no or very few bubbles.
8. Keep Pancakes Warm – Store cooked pancakes in a single layer on a baking sheet in a warm oven while making the rest of the batch.

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