Yes, Savory Sweet Potato Pancakes!Jump to Recipe
I know I have said this before, but I will say it again: If you know me, you KNOW that I absolutely LOVE both American breakfast dishes and Asian-inspired cuisine (Yes, I love the nuanced array of cuisines from this entire gorgeous continent). Moreover, one of my guilty pleasures is Yachaejeon, a very delicious Korean or vegetable pancake. Every few months, I get intense cravings for one of these bad boys, and drive over 30 miles to sink my teeth onto one of these delicacies.
Lately, I have had some serious cravings for Yachaejeon. Being that I want to improve at saving my precious pennies, I challenged myself with making my own version of a vegetable pancake meal, inspired by the mouth-watering Korean dish. After trying my best to be resourceful, I looked around at my own pantry and fridge to see that I had two solid ingredients: green onion, and local sweet potatoes.
After experimenting with this dish and making some measurement (and ingredient!) tweaks, I am proud to say that I came up with a pretty darn tasty vegetable pancake recipe. While this dish is nothing like Yachaejeon, it is very delicious. Moreover, the sweet potatoes give this dish creaminess with a very subtle sweetness, while the green onion gives this dish a beautiful sultry aroma and tiny bite. Furthermore, this dish is also unique in that I used almond milk, and two eggs to bind the mixture together. I HIGHLY recommend following this recipe closely, and keeping the pancakes small in size, because the batter is very delicate and WILL crumble if you make them any bigger. Trust me.
Alright, folks. That’s all I have to say: A delicious savory pancake recipe that can be enjoyed for breakfast or any other time of the day. Let’s move onto the recipe, shall we?
Savory Sweet Potato Pancakes
- Griddle or large skillet
- 1 cup almond flour
- 1 medium sweet potato
- 2 cups milk (any variety)
- ½ tsp. low-sodium soy sauce
- 1 tsp. baking powder
- 4 cloves garlic
- ¼ cup finely sliced green onion
- Coarsely dice the sweet potatoes into 1”-2” cubes and boil/steam for about 15-20 minutes or until tender with a fork. In this step, you will also peel the garlic cloves and place them in the same pot as the sweet potatoes to cook for the same amount of time (cloves should feel very tender with a fork). Remove from heat, rinse with cold water (to cool down), and gently peel the skin off. Set aside.
- In a large bowl, combine eggs, milk, garlic, and soy sauce into a bowl and whisk until everything is well combined. In a separate bowl, combine all of the following dry ingredients: the almond flour, baking powder and garlic.
- Gradually combine the wet and dry ingredients, as well as the sweet potatoes and whisk for about two minutes, or until virtually all of the lumps are gone. The batter should look more liquid in nature. Once all of these ingredients are combined, mix in the green onion.
- Heat skillet to medium and lightly grease with cooking oil of choice. Using a ladel, gently pour in batter to form miniature pancakes no bigger than the two inches in diameter in size (roughly the size of silver dollar pancakes). Allow to cook for roughly two minutes until the surface begins to bubble. Gently flip with a spatula, and allow to cook for two more minutes. Repeat until all of the mixture has been cooked.
- (Optional step) Serve with a drizzle of sriracha, additional green onion slices, and enjoy!
Nutritional Information per serving:
308 calories/ 15.11 grams protein/ 19.6 grams fat/ 21 grams carbohydrates/ 4.5 grams of fiber