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Purple Pancake

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  • Author: Ava
  • Total Time: 25min
  • Yield: 4-5 pancakes
  • Diet: Gluten Free

Description

Purple Pancakes are a vibrant and nutritious twist on your classic breakfast dish. Made with mashed purple sweet potatoes, these pancakes offer a natural sweetness and a striking purple color that will impress both kids and adults. Gluten-free and easy to make, they provide a fun and healthy alternative for a delicious start to your day. Perfect for a nutritious breakfast or brunch, purple pancakes are versatile and can be topped with your favorite fresh fruits, syrup, or whipped cream.

Ingredients

  • 1 medium purple sweet potato, cooked and mashed
  • 1 cup all-purpose flour (or gluten-free flour blend for a gluten-free option)
  • 1 tablespoon sugar (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 3/4 cup milk (or plant-based milk for a dairy-free option)
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract

Instructions

  1. Cook the Purple Sweet Potato: Bake or steam the sweet potato until tender, then peel and mash it until smooth.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar (if using), baking powder, salt, and cinnamon.
  3. Combine Wet Ingredients: In another bowl, mix the mashed sweet potato, egg, milk, melted butter, and vanilla extract.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat, lightly grease with butter or cooking spray. Scoop 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes per side, or until golden brown. Flip the pancakes once bubbles form on top.
  6. Serve and Enjoy: Serve the pancakes warm with your favorite toppings like maple syrup, fresh fruit, or whipped cream.

Notes

  • Vegan Option: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based milk and butter.
  • Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. For freezing, place them in a single layer on a baking sheet, freeze for an hour, and transfer to a zip-top bag for up to 3 months.
  • Toppings: Customize with chocolate chips, nuts, or dried fruit for added flavor and texture.
  • Prep Time: 10min
  • Cook Time: 15min
  • Category: Breakfast
  • Method: Pan-fried
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/purple-pancake/