Sweet Poatato Pancakes with Pistachio Syrup


If there is pumpkin pancakes, why not create sweet potato pancakes! This vegetables are similar but clearly different. Pumpkin contains more water and less carbs than  sweet potatotes. 100grams of pumpkin contains 2g of carbs while 100grams of sweet potato contains 22g of carbohydrates. Althoguh pumpkin is more commonly for cooking desserts, sweet potato is more sweet and thick. I love my sweet potato pie with an almond crust because it is sweet, creamy and addictive!


Returning to the pancackes, they are sweet, juicy, fluffy and delicious! I added a bit of a crunchy texture by adding some chopped pecans. They are topped with a banana greek yogurt and drizzled with a pistachio syrup.

Ingredients:                                                                                                                                                                                                                                       yield: 1 person

For the pancakes:     1/4cup whole wheat flour        50g mashed sweet potato      1/4tsp vanilla      2tsp brown sugar       a pinch of cinnamon, nutmeg and salt                                    1/4tsp baking powder             ginger water for mixing

For the greek yogurt: 1tbsp mashed banana      1/3 cup greek yogurt

For the pistachio syrup:     1tsp pistachio flour      1tbsp agave


Procedure:                                                                                                                                                                                                                                           Mix together the dry ingredients. Then, add the vanilla and mashed sweet potato and mix well with the ginger water until pancake consistency. Turn on a pan o medium heat and spray coconut oil. Pour a desire amount of the batter and cook until they gain some volume and bubbles appear. Flip the pancakes and cook for 30secs more. Transfer them to the serving dish.


In the meantime, prepare the greek yogurt mixture by mixing 1tbsp of a mashed banana with 1/3cup of greek yogurt.


Then, for the pistachio syrup, mix 1tbsp of agave with 1tsp of pistachio flour (grind pistachios in a food processor) until smooth and well mix.

Finally, put the greek yogurt above the pancake stalk and add the whole pistachio syrup.


Nutritional facts: 6g fat      57g carbohidrates      22g protein

These are more pictures of the Sweet Potato Pancakes. As the Pumpkin Pancakes, you can see the layer of mashed swwet potato inside the pancake.


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