Sweet Potato and Sage Pancakes
Sweet Potato and Sage Pancakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat the oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 400°F.
In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.
In another medium bowl, mix the flour, baking soda, and salt.
Add the wet ingredients to the dry ingredients and stir well to combine.
Line a baking sheet with parchment paper and grease it with ghee or olive oil.
Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball.
Place it on the baking sheet and press down to form a 1/4-inch-thick pancake.
Repeat the process.
Bake for 20 minutes or until brown.
Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
Keep refrigerated in an airtight container for up to 3 days.
Reheat in a skillet with a dash of ghee.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.