1 ½cupsbuttermilksee note about homemade buttermilk
2tablespoonsmelted butteror canola or melted coconut oil
Apple Compote (optional)
Place apples, juice, spices, and maple syrup into a small heavy-bottomed saucepan. Bring the mixture to a boil. Reduce to a simmer and cover. Allow to simmer for about 20 minutes or until apples are tender, while preparing the pancakes.
Sweet Potato Puree
Bake one medium sweet potato at 400 degrees F for 30-40 minutes, or until tender. Allow the sweet potato to cool slightly and then remove the skin. Mash with a fork or blend until the flesh is smooth. Alternatively, peel one medium sweet potato and chop into 1-inch cubes, place into a saucepan, and cover with water. Bring to a boil, then reduce the heat to a simmer. Cook until the sweet potatoes are fork-tender. Drain off the water and mash until smooth.
Sweet Potato Pancakes
Preheat a non-stick skillet or frying pan over medium heat.
Sift together the flour, baking powder, salt, cinnamon, and nutmeg over a large bowl. Set aside.
In a separate mixing bowl, whisk together the sweet potato puree, buttermilk, eggs, vanilla, maple syrup, and melted butter. Fold the wet ingredients into the dry ingredients until just combined and the flour is completely moistened.
Grease the skillet with nonstick spray or butter. Scoop ¼ cup of the batter onto the griddle for each pancake. Flip the pancakes when bubbles start to appear, after about 3-4 minutes. Flip and cook for another 2-3 minutes.
Remove pancakes from skillet and serve with syrup and/or apple compote.
For the Compote: Use any sweet, slightly firm apple like Braeburn, Gala, or Honeycrisp. Apple Cider adds so much flavor to both the compote but feel free to omit and just use water or apple juice. For Homemade Buttermilk: add 1 teaspoon lemon juice or white vinegar to milk and let sit for 5 minutes. This works if using non-dairy milk as well. Dairy Free Sweet Potato Pancakes: Make homemade buttermilk with non-dairy milk and in place of butter, use melted coconut oil or canola oil. I use whole wheat pancakes in the batter.Gluten Free Sweet Potato Pancakes: Use 1:1 Gluten Free Flour.Storing: Sweet Potato Pancakes will keep in the fridge for 3 days and can be frozen for up to 3 months. To freeze, lay out the pancakes in one layer on a cookie sheet and freeze for 30 minutes. Then remove and and place in freezer safe bag or container. To serve, pop one or more sweet potato pancakes out of the bag at a time and reheat for 2 minutes in the microwave and serve.