A joyous and happy St. Valentine’s Day to all of you! Is there anything better to celebrate than those we love most dearly? Of course not.
The problem is, this year Valentine’s Day falls on a Friday. At the end of a long, cold work week. I’m not sure what’s worse. The deafening din of jam-packed restaurants? Or spending half the evening in the kitchen?—with no time afterwards to go out for a walk or catch some live music. Or just stay in and light the fireplace.
Well, go get the frying pan, we’re having pancakes for supper. Yes!
Think about it. They’re warm and fluffy and smell amazing. They’re a little indulgent if low-carb is your default mode. They’re extremely versatile. And they’re just plain FUN to make. You actually can’t mess this up, I promise.
So without further adieu, here’s my super-easy, on-the-table-in-30-minutes, healthy Sweet Potato Pancakes recipe, followed by a few ideas for serving—either sweet or savory. AND, you probably have most of the ingredients in your pantry already. This recipe serves 4.
- 2 eggs (organic, free-range is best)
- 1 cup of milk (dairy or plant-based)
- 1 to 2 Tablespoons of oil (canola oil, coconut oil, or fruity olive oil)
- 1/4 cup of dark honey (or maple syrup, or agave nectar)
- About 3/4 cup of canned sweet potato puree. Or, mash up a small sweet potato that you’ve already baked (7 to 10 minutes in microwave, damp from washing, and covered)
- 2 Tablespoons of apple cider vinegar
- 2 teaspoons of baking powder, leveled (NOT baking soda)
- 2 cups of flour (regular or gluten-free)
- 1 Tablespoon of ground cinnamon
- pinch of ground nutmeg
- a little reckless courage (just kidding, these are SO easy to make!)
- Mixing bowl
- Whisk (or something similar for mixing)
- Ladle (or you can use a tea cup, or even a metal measuring cup)
- Frying pan
Mix the eggs, milk, oil, honey, and sweet potato. So, all the wet ingredients except the vinegar.
Next, add the baking powder and vinegar. Mix.
Add the flour, cinnamon, and nutmeg. Mix.
Pour or ladle into medium-hot, oiled frying pan. A drop of water should sizzle if your frying pan is hot enough.
Cook each pancake until bubbles form across the entire surface (not just the edges), and the bottom side has formed a crust. Flip. Don’t cook the flipped side too long.
Stack ’em up and serve! (Serves 4.)
Serving Ideas for Sides and Toppings
Whether you make “silver dollar” pancakes for dessert only, or a standard stack for supper, your serving options are endless. Here are a half-dozen ideas to get you started:
- Serve with eggs over-easy, smoked salmon (or seared tofu), chopped baby bok choy, and a tall glass of craft beer. Finish up with some good coffee.
- Layer with Nutella and a cream cheese spread. Drizzle generously with agave nectar. Serve with fresh orange slices, berries, and a frothy cappuccino. Hey, it’s Valentine’s Day.
- Serve with avocado slices, shaved Pecorino Romano, soft-dried figs, and a glass of red wine.
- Top with walnuts, dark cherries, maple syrup, and Greek yogurt. You can buy a bag of frozen, pitted, dark cherries and warm them. Gently.
- Serve with water-packed fresh mozzarella and spring mix tossed with toasted almond slivers, red bell peppers, olive oil, and balsamic vinegar.
- Just serve with butter. Lots of sweet, creamy, cultured butter. A little raspberry jam. And your biggest pot of steaming hot tea.
So give this one a whirl—and put your own spin on it. I know your sweetheart will love and adore you for it. Just don’t tell anyone how fun pancakes are to make!
And if you’ve discovered along the way that you’ve worn out your old non-stick frying pan—they don’t last forever—you’ll want to have a look at the beautiful new ones I’ve reviewed here.
Wishing you tall stacks of love & happiness!—