Crêpes à la patate douce (sans œufs, sans produits laitiers)

Ces Crêpes de patates douces 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 Muffins au chocolat et à la patate douce, Rouleaux à la cannelle et à la patate douce et Brownies à la patate douce. It’s a fantastic way of injecting antioxidants in your everyday food.

La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

Crêpes de patates douces

Ces Crêpes de patates douces 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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Temps de préparation: 10 minutes min

Temps de cuisson: 15 minutes min

Temps total: 25 minutes min

Plat: Petit-déjeuner

Cuisine: Américaine

Portions: 12 pancakes (3 tbsp each)

Calories: 103.3 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ ¾ tasse Purée de patates douces - (remarque 1)
• ▢ 2 Cuillères à soupe Huile d'olive au goût doux - (remarque 2)
• ▢ 1 cuillerée à soupe de sirop d'érable - (remarque 3)
• ▢ 1 ¼ tasse Lait d'amande non sucré - (remarque 4)
• ▢ 1 cuillère à café Extrait de vanille
• ▢ 1 ½ tasse Farine tout usage - (remarque 5)
• ▢ 1 cuillerée à soupe La levure chimique
• ▢ 1 cuillère à café La cannelle

Instructions de Pose et d'Entretien

• 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.
• Warm a pancake griddle over medium heat and grease the skillet with a bit of avocado oil.
• 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.

Remarques

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

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

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

Remarque 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.

Remarque 5: Pour une version sans gluten, utilisez ma guide de conversion sans gluten.. 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.

Stockage: 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.

Équipement

Bol

Tasses et cuillères à mesurer

Poêle à crêpes et à pancakes

Spatule plate

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Alimentation

Servir: 1crêpe | Calories: 103.3kcal | Glucides: 17.2g | Protéine: 2.1g | Graisse: 2.8g | Gras saturé: 0.4g | Graisses polyinsaturées: 0.5g | Gras monoinsaturés: 1.9g | Sodium: 146.7mg | Potassium: 105mg | Fibre: 1.2g | Sucre: 2.2g | Vitamine A: 3363.6IU | Vitamine C: 3.4mg | Calcium: 102.6mg | Fer à repasser: 1mg | Magnésium: 8.9mg | Phosphore: 48.4mg | Zinc: 0.2mg

Ingrédients et substitutions

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

• Purée de patates douces – 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 Crêpes à la citrouille. Purple or white sweet potatoes have more starch and make the batter ultra dense and hard.
• Huile d'olive légère – 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.
• de sirop d'érable – This sweetens the batter naturally. Alternatives include agave syrup, coconut nectar, or even a pinch of coconut sugar.
• Lait d'amande non sucré – 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.
• Extrait de vanille – Vanilla boost the flavors with a warm, sweet aroma. Optional but highly recommended.
• Farine tout usage – Flour provides structure. You can swap half of it with oat flour for a healthier option. For a gluten-free version, use my guide de conversion sans gluten.
• La levure chimique – To make the pancakes rise a bit, making them light and fluffy.
• La cannelle – 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.

Conseils de Carine

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. Préchauffer la plaque chauffante – Always preheat the skillet for evenly cooked pancakes. A water droplet should sizzle but not evaporate instantly.
7. Retourner au bon moment – 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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