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To make savory sweet potato pancakes, you need the right ingredients. The star of the dish is the sweet potato. Use one large sweet potato. Peel it and grate it coarsely. This makes it easy to mix into the batter. Next, you need some cheese. I recommend using either cheddar or feta cheese. Both add a nice creaminess and flavor. If you want, you can also try other cheeses like goat cheese or mozzarella. For the liquid, you can use milk. Whole milk gives a rich taste, but almond milk is a great dairy-free option. Both work well in this recipe. Here’s a quick list of the main ingredients: - 1 large sweet potato, peeled and coarsely grated - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 teaspoon garlic powder - 1/2 cup milk (whole or almond) - 1 large egg - 2 tablespoons olive oil, plus more for cooking - 1/4 cup green onions, finely chopped - 1/4 cup shredded cheese (cheddar or feta recommended) With these ingredients ready, you can start making your savory sweet potato pancakes. Make sure to check the full recipe for all the steps! Mixing the dry ingredients is simple. Start by taking a large bowl. Add the grated sweet potato, all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder. Stir well. Make sure the sweet potato is coated evenly. This step is key to getting the flavors right. Next, combine the wet ingredients. In a medium bowl, whisk the milk, large egg, and two tablespoons of olive oil. Mix until smooth. This helps the batter come together nicely. Now, pour the wet mix into the dry ingredients. Stir gently. Be careful not to overmix. If you mix too much, the pancakes can become tough. After that, fold in the green onions and shredded cheese. Make sure they spread out evenly in the batter. For cooking, preheat your skillet over medium heat. Add a little olive oil to prevent sticking. For each pancake, pour about 1/4 cup of batter onto the hot skillet. Use the back of a spoon to shape it if needed. Cook the pancakes without touching them for about 3-4 minutes. You’ll see bubbles form on the surface. The edges should look set. This is your cue to flip them. Cook for another 2-3 minutes until they turn golden brown. Keep cooking the rest of the batter, adding more oil as needed. Enjoy the savory sweet potato pancakes with your favorite toppings! For the full recipe, check out the section above. To make savory sweet potato pancakes, focus on two main points: avoiding overmixing and ensuring even cooking. - Avoiding overmixing: When you combine the wet and dry ingredients, mix only until just combined. Overmixing leads to tough pancakes. You want a light and fluffy texture, so be gentle. A few lumps in the batter are perfectly fine. - Ensuring even cooking: Use a non-stick skillet and preheat it on medium heat. This step is key for even cooking. Pour about 1/4 cup of batter for each pancake and let them cook undisturbed. Wait until bubbles form on top and the edges look set before flipping. This way, you get a golden brown finish. Now, let’s make these pancakes even more delicious with some serving ideas. - Complementary toppings: Top your pancakes with a dollop of sour cream or Greek yogurt. A sprinkle of fresh herbs, like cilantro or parsley, adds brightness. You can also add sliced avocado for creaminess. - Pairing with sauces: Consider drizzling hot sauce or a tangy salsa over the pancakes. This adds a nice kick. For a sweeter touch, a drizzle of maple syrup can balance the savory flavors perfectly. For the full recipe, follow the detailed steps to create these tasty pancakes that everyone will love! {{image_4}} For a gluten-free option, use almond flour or coconut flour instead of all-purpose flour. These flours add a unique taste and texture. Just keep in mind, the batter may need more liquid. You can also spice up your pancakes. Try adding cumin or smoked paprika for a warm flavor. A pinch of cayenne will give a nice kick. Mix and match spices to find your favorite taste. You can enjoy these pancakes at breakfast or as a savory brunch dish. For breakfast, serve them with maple syrup or honey. It adds a sweet touch. For brunch, top them with poached eggs and avocado. This makes a filling meal. Try pairing them with a fresh salad or roasted veggies for a light lunch. With these variations, you can make savory sweet potato pancakes fit any meal! Check the Full Recipe for more ideas. To keep your savory sweet potato pancakes fresh, store any leftovers in the fridge. Place them in an airtight container. This helps maintain their flavor and texture. You can stack the pancakes with parchment paper between layers. This prevents them from sticking together. Leftovers can last up to three days in the fridge. Make sure to label your container with the date. This way, you won’t forget about them! If you want to save your pancakes for later, freezing is a great option. Allow the cooked pancakes to cool completely. Once cooled, place them in a single layer on a baking sheet. Freeze them for about an hour. This will help them keep their shape. After they are frozen, transfer the pancakes to a freezer-safe bag. Remove as much air as possible before sealing. They can last up to two months in the freezer. When you're ready to enjoy them, take out what you need. Thaw the pancakes in the fridge overnight. To reheat, use a skillet on low heat or pop them in the toaster. This will make them warm and crispy again. For the full recipe, check out the original instructions! How to make savory sweet potato pancakes gluten-free? You can make these pancakes gluten-free by swapping all-purpose flour for a gluten-free flour blend. Look for one that works well in baking. Almond flour or oat flour can also work, but they will change the texture. Can I use other vegetables in the recipe? Yes, you can use other vegetables! Zucchini, carrots, or even butternut squash can add great flavor. Just make sure to grate them well and remove excess moisture for the best results. How long do the pancakes last in the fridge? These pancakes last about 3 to 5 days in the fridge. Store them in an airtight container for freshness. Reheat them in a skillet for a few minutes. You can also freeze them for longer storage. For the full recipe, check the details above! In this article, we covered how to make tasty sweet potato pancakes. You learned about the ingredients, including cheese and milk options. I provided step-by-step instructions and cooking tips for golden brown pancakes. We explored ingredient variations and serving ideas, plus how to store leftovers properly. Try these pancakes for breakfast or brunch. They are easy and fun to make. Enjoy your cooking and share your creations!

Savory Sweet Potato Pancakes

Discover the perfect blend of flavor and nutrition with these savory sweet potato pancakes! Made with grated sweet potato, fresh herbs, and cheese, these delicious pancakes are easy to whip up and sure to impress. Ideal for breakfast, brunch, or a tasty snack, they're both wholesome and satisfying. Click through to explore the full recipe and elevate your pancake game today! Enjoy a delightful twist that's good for you!
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Ingredients
  

1 large sweet potato, peeled and coarsely grated

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 cup milk (preferably whole or almond)

1 large egg

2 tablespoons olive oil, plus more for cooking

1/4 cup green onions, finely chopped

1/4 cup shredded cheese (cheddar or feta recommended)

Instructions
 

In a large mixing bowl, combine the grated sweet potato, all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder. Stir thoroughly to ensure all the dry ingredients are well mixed and the sweet potato is evenly coated.

    In a separate medium bowl, whisk together the milk, egg, and 2 tablespoons of olive oil until the mixture is smooth and fully combined.

      Pour the wet mixture into the bowl with the dry ingredients. Gently stir until the batter is just combined; be careful not to overmix, as this can make the pancakes tough.

        Carefully fold in the finely chopped green onions and shredded cheese, ensuring they are evenly distributed throughout the batter.

          Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a touch of olive oil or cooking spray to prevent sticking.

            For each pancake, pour approximately 1/4 cup of the batter onto the hot skillet, using the back of a spoon to gently spread the mix into a round shape if necessary.

              Allow the pancakes to cook undisturbed for about 3-4 minutes. You’ll know they are ready to flip when bubbles start forming on the surface and the edges look set. Carefully flip the pancakes and cook for an additional 2-3 minutes, or until they are a beautiful golden brown.

                Continue with the remaining batter, adding more olive oil to the skillet as needed to keep the pancakes from sticking.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4 (makes about 8 pancakes)

                    Presentation Tips: Serve the savory sweet potato pancakes warm, stacked on a vibrant plate. Enhance the presentation with a generous dollop of sour cream or creamy Greek yogurt on top. For an added kick, sprinkle additional chopped green onions or drizzle your favorite hot sauce over the pancakes. Enjoy the delightful flavor and texture!