Deze Zoete Aardappel Pannenkoeken 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.
I love making breakfast recipes with sweet potato. It’s a great ingredient full of nutrients and I’ve used it for Zoete aardappel-chocolademuffins, Zoete aardappel-kaneelbroodjesen Zoete aardappelbrownies. It’s a fantastic way of injecting antioxidants in your everyday food.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Zoete Aardappel Pannenkoeken
Deze Zoete Aardappel Pannenkoeken 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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porties: 12 pancakes (3 tbsp each)
Calorieën: 103.3 kcal
Ingrediënten
- ¾ cup Zoete Aardappelpuree - (notitie 1)
- 2 eetlepels Olijfolie met milde smaak - (notitie 2)
- 1 eetlepel Ahornsiroop - (notitie 3)
- 1 ¼ cup Ongezoete amandelmelk - (notitie 4)
- 1 theelepel Vanille-extract
- 1 ½ cup Meel voor alle doeleinden - (notitie 5)
- 1 eetlepel Bakpoeder
- 1 theelepel Kaneel
Instructies
- 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.
Notes
Opmerking 1: This recipe works only with orange sweet potato puree. Make sure the puree is cold, or at room temperature, not hot.
Opmerking 2: Any oil with low flavor can be used, like melted coconut oil, avocado oil, or any other oil you like.
Notes 3: Any sweetener can be used, like agave syrup, coconut nectar, brown rice syrup, or a crystal sweetener like coconut sugar.
Opmerking 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.
Opmerking 5: Voor een glutenvrije versie, gebruik mijn recept. Omrekeningsgids voor glutenvrije producten.. 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.
Opslag: 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.
Voedingsbegeleiding
Portie: 1pannenkoeken | Calorieën: 103.3kcal | Koolhydraten: 17.2g | Eiwit: 2.1g | Vet: 2.8g | Verzadigd vet: 0.4g | Meervoudig onverzadigd vet: 0.5g | Enkelvoudig onverzadigd vet: 1.9g | Natrium: 146.7mg | Kalium: 105mg | Vezels: 1.2g | Suiker: 2.2g | Vitamine A: 3363.6IU | Vitamine C: 3.4mg | Calcium: 102.6mg | Ijzer: 1mg | Magnesium: 8.9mg | Fosfor: 48.4mg | zink: 0.2mg
Ingrediënten en vervangingen
In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept
You only need a handful of basic ingredients for these pancakes.
- Zoete Aardappelpuree – 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 Pompoen Pannenkoeken. Purple or white sweet potatoes have more starch and make the batter ultra dense and hard.
- Lichte olijfolie – 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.
- Ahornsiroop – This sweetens the batter naturally. Alternatives include agave syrup, coconut nectar, or even a pinch of coconut sugar.
- Ongezoete amandelmelk – 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.
- Vanille-extract – Vanilla boost the flavors with a warm, sweet aroma. Optional but highly recommended.
- Meel voor alle doeleinden – Flour provides structure. You can swap half of it with oat flour for a healthier option. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten.
- Bakpoeder – To make the pancakes rise a bit, making them light and fluffy.
- Kaneel – 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.
Carine's tips
While you have everything you need in the recipe card below, I’ve added here a few more tips.
- Ensure Purée Consistency – For smooth batter, blend the sweet potato puree until completely lump-free. Even small chunks can affect the pancake texture.
- Cool the Puree – Adding hot sweet potato puree to the batter can activate the baking powder prematurely, leading to flat pancakes.
- Control Batter Thickness – The batter should be thick but pourable. Adjust with small amounts of almond milk or flour if too runny or dense.
- 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.
- Gebruik middelhoog vuur. – Cooking on too high heat will burn the pancakes outside while leaving the center undercooked. Medium heat ensures a consistent cook.
- Verwarm de bakplaat voor – Always preheat the skillet for evenly cooked pancakes. A water droplet should sizzle but not evaporate instantly.
- Op het juiste moment omdraaien – Flip pancakes when the edges look set. This batter will make no or very few bubbles.
- 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.
Thank you for sharing your recipes. I’ve had a nightmare for years with store bought crap full of additives & preservatives. It lead to a pretty bland diet but I enjoy cooking and No know exactly what is in the food & your recipes are a much needed change. It would be awesome to get hold of some ancient grains to make these recipes but 1 miracle at a time I guess! Thank you for adding healthy, tasty, edible treats back into my life!
Thank you so much! this is so nice to hear.
Dit werkte precies zoals geschreven, bedankt!
We make the puree in the instant pot (one cup water- cut up into chunks no need to peel, onto rack, pressure cook for 3 min, slow release) and if the pancake mix is too thick we just add some more milk
Dank je wel voor het delen!
We LOVED these pancakes! Will definitely keep them in our pancake rotation!