Naturally purple and the definition of a healthy superfood breakfast! Vanilla Purple Sweet Potato Pancakes that are gluten-free and vegan will have you rethinking your boring old weekend pancakes!
I have been holding out on you guys with all my breakfast recipes. I seriously have a huge stack that needs to eventually get posted on the blog. So slowly but surely they will get up here. I love making a new breakfast everyday! It keeps the mornings fresh and gives me the perfect happy boost I need to get my through the day. (Remember, breakfast is the most important meal of the day!) Since I love breakfast so much, I couldn’t fathom it would be possible to make it even more loveable. But I am magic and was able to make it happen. You know I am obsessed with Purple Sweet Potatoes.
I would eat them everyday, but my grocery only ever has a few and most are not very pretty looking. So I usually have a very limited supply. A few weeks ago they only had really tiny ones, but I couldn’t leave without them, so I got a few small ones thinking I would just use them to make baked fries.
But then it hit me. Pancakes! I use pumpkin puree all the time in my breakfasts, so why not potato puree? And why not make it purple while I’m at it? So one morning I took a PSP (Purple Sweet Potato) and microwaved it to get in nice and soft. Then I just scraped out the puree and used it in pancakes…easy as
These pancakes were so thick, soft, and delicious. The PSP worked beautifully and gave the pancakes a lovely light lavender purple hue 🙂 I am very proud of this creation, so without any more delay, I introduce you to my PSPcakes!
Vanilla Purple Sweet Potato Pancakes
- In a bowl, stir the flour and baking powder together, then add the rest of the ingredients.
- Use a fork to mash around the potato in the bowl to get rid of any clumps. Make it as smooth and incorporated as possible (you can also wiz it in a blender if you'd like).
- Next, heat an oiled non-stick pan on medium-high heat, then reduce to medium and pour on half the pancake batter.
- Once the edges look dry and bubbles form over the surface (2-3 minutes), flip and cook for another 2-3 minutes. Repeat for the other half of the batter.
- To top the cakes, you can make some vanilla protein frosting by mixing the vanilla protein powder with some liquid until you achieve your desired consistency.
So tell me:
+ What is the craziest pancake recipe you ever had?
+ What is your favorite pancake topping? I love me some protein frosting or even my “chocolate sauce”, which is just cocoa powder mixed with water!
Have a lovely Thursday friends! We are almost done with the week! This is the first full one back from the holidays and winter break and it has been rough!
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