Purple Velvet Pancakes All Natural
Experience breakfast like never before with these all-natural Purple Velvet Pancakes, a vibrant twist on classic pancakes. Made with nutrient-rich mashed purple sweet potato, these fluffy pancakes boast a stunning natural hue and a subtle sweetness that's perfectly balanced with warm cinnamon. Free from artificial coloring, this recipe combines wholesome ingredients like honey or maple syrup and your choice of dairy or non-dairy milk for a customizable, family-friendly treat. Lightly crisp on the outside and pillowy on the inside, these pancakes are quick and easy to prepare, making them perfect for lazy Sundays or special brunch occasions. Serve them warm with a drizzle of maple syrup, fresh berries, or creamy yogurt for a healthy and visually delightful breakfast that everyone will love.
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Recipe Information
Ingredients
- 1 cup Purple sweet potato (mashed)
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Cinnamon powder
- 2 Eggs (large)
- 1.25 cups Milk (dairy or non-dairy)
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Honey or maple syrup
- 2 tablespoons Coconut oil or melted butter
- 1 tablespoon Cooking oil or butter (for greasing the pan)
Instructions
Peel, cube, and steam or boil the purple sweet potato until tender. Once cooked, mash it into a smooth purée and set aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon powder. Set aside.
In another bowl, whisk the eggs. Add the milk, vanilla extract, honey (or maple syrup), and coconut oil (or melted butter). Mix well until fully combined.
Stir the mashed purple sweet potato into the wet ingredients until smooth and evenly incorporated.
Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula. Be careful not to overmix; the batter should be slightly lumpy but well combined.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking oil or butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of the ladle to gently spread the batter into a circle if necessary.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes on the other side, or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings such as fresh berries, yogurt, honey, or a drizzle of maple syrup.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 16.4 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
