Welcome back to Diaries of a Dietitian, where it’s our goal to provide deliciously simple, healthy recipes to help feed you and your family. And nothing is more delicious or more simple than these sweet potato pancakes.
I made these sweet potato pancakes for an afternoon snack. My daughter declared them her new favourite food and wondered when we might have them again….like tomorrow?
They are the perfect little way to snack on veggies and these sweet potato pancakes would also be a great addition to any meal. Off the top of my head they would be great for breakfast with some scrambled eggs and fruit salad. For lunch I would enjoy them with a salad or Buddha bowl, or on the side of a bowl of soup or chili.
The key to this recipe is using a non-stick frying pan and a lid. You want the outside of the pancake to brown and the lid helps keep the heat in the pan to cook the inside of the pancake.
I seasoned these really simply with black pepper and salt but you could use different spices…I think Italian, chili flavoured and curry would be delicious.
Sweet Potato Pancakes with a Creamy Sweet and Spicy Dip
Makes 6 pancakes
2 cup shredded sweet potato (2 small sweet potatoes)
1 small onion minced
1 clove of garlic minced
1 tsp grated fresh ginger
1/4 tsp. ground black pepper and salt
1/3 cup whole wheat flour
3 tbsp. plain Greek yogurt
1 tbsp. sriracha sauce or your favourite hot sauce (more or less depending how spicy you like it)
1 tsp. liquid honey
For the sauce:
- Mix the three ingredients together and set aside.
For the pancakes:
- Mix all the pancake ingredients in a bowl
- Heat a non-stick frying pan on medium heat.
- When the pan is hot, use a 1/3 cup measuring cup to scoop out mixture. Use you hands to form into a ball and then flatten.
- Cook the pancake in the pan covered with a lid. Flip when golden brown, about 5 minute and cook the other side until it is golden brown too.
- Serve warm with dipping sauce